Tgi Friday's Pecan Chicken Salad by Todd Wilbur

Recreate restaurant magic at home with this copycat recipe for TGI Friday's Pecan Chicken Salad by Todd Wilbur—a delightful medley of textures and flavors that will elevate your lunch or dinner menu. This vibrant salad features tender, golden-brown pecan-crusted chicken atop a crisp bed of romaine and mixed salad greens, complemented by juicy cherry tomatoes, sweet mandarin orange segments, and crunchy crispy rice noodles. The duo of honey mustard dressing and balsamic vinaigrette adds the perfect balance of tangy sweetness. With only 20 minutes of prep time and straightforward frying and assembly steps, this recipe is ideal for a quick, gourmet-inspired meal. Perfect for those craving the restaurant experience from the comfort of home, this copycat recipe brings a savory, nutty twist to your salad repertoire. Keywords: pecan-crusted chicken salad, copycat TGI Friday's recipe, Todd Wilbur, restaurant-style salad, easy chicken salad recipe.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 pieces Chicken breasts (boneless, skinless)
• 1 cup Pecans (finely chopped)
• 0.5 cup Plain breadcrumbs
• 0.5 cup Flour
• 2 large Eggs
• 2 tablespoons Milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Vegetable oil (for frying)
• 4 cups Romaine lettuce (chopped)
• 4 cups Mixed salad greens
• 1 cup Cherry tomatoes (halved)
• 1 cup Mandarin orange segments (canned, drained)
• 0.5 cup Crispy rice noodles
• 0.5 cup Honey mustard dressing
• 0.5 cup Balsamic vinaigrette dressing

Directions

Step 1

Prepare the chicken: Place the chicken breasts between two pieces of plastic wrap and pound to an even thickness of about 1/2 inch.

Step 2

Set up three dredging bowls. In the first bowl, combine the flour, salt, and black pepper. In the second bowl, beat the eggs with milk. In the third bowl, mix the chopped pecans and breadcrumbs.

Step 3

Coat each chicken breast first in the flour mixture, then dip into the egg mixture, and finally press into the pecan-breadcrumb mixture, making sure the chicken is evenly coated.

Step 4

Heat the vegetable oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through (internal temperature reaches 165°F). Remove and place on a paper towel-lined plate to drain any excess oil.

Step 5

Assemble the salad: In a large bowl, combine the romaine lettuce, mixed salad greens, cherry tomatoes, and mandarin orange segments.

Step 6

Divide the salad mixture onto two plates. Slice the pecan-crusted chicken and arrange over the top of each salad.

Step 7

Sprinkle crispy rice noodles over each salad for crunch.

Step 8

Drizzle honey mustard dressing and balsamic vinaigrette over the salads, or serve on the side if preferred.

Step 9

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1828.3g)

Amount per serving	% Daily Value*
Calories	3507.5

Total Fat 215.0g	0%
Saturated Fat 29.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 670.5mg	0%
Sodium 4787.3mg	0%
Total Carbohydrate 257.8g	0%
Dietary Fiber 33.1g	0%
Total Sugars 81.7g
Protein 158.6g	0%

Vitamin D 140.3IU	0%
Calcium 563.0mg	0%
Iron 19.0mg	0%
Potassium 3249.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.7%

Protein: 17.6%

Carbs: 28.6%