Tgifriday's Pecan Crusted Chicken Salad

Indulge in the perfect balance of crunch and freshness with TGI Friday's Pecan Crusted Chicken Salad—a restaurant-inspired dish you can recreate at home! This hearty salad features juicy, golden pecan-crusted chicken breasts paired with a vibrant mix of crisp salad greens, sweet cherry tomatoes, crunchy cucumber, and sharp red onion. A touch of shredded cheddar adds richness, while the creamy honey mustard dressing ties it all together with a tangy-sweet finish. The nutty pecan and panko breading adds an irresistible crunch to the tender chicken, making each bite a delightful contrast of textures. With just 15 minutes of prep and straightforward steps, this flavorful, protein-packed salad is perfect for a quick yet satisfying weeknight dinner or lunchtime treat.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 pieces Chicken breasts
• 1 cup Pecans
• 0.5 cup Panko breadcrumbs
• 2 pieces Eggs
• 0.25 cup All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 6 cups Mixed salad greens
• 1 cup Cherry tomatoes, halved
• 0.25 cup Red onion, thinly sliced
• 1 cup Cucumber, sliced
• 0.5 cup Shredded cheddar cheese
• 0.5 cup Honey mustard dressing
• 0.5 cup Vegetable oil

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

Place the pecans in a food processor and pulse until they are finely chopped, but not a paste. Mix the chopped pecans with panko breadcrumbs and set aside.

Step 3

Prepare a breading station with three shallow bowls: one with flour mixed with salt and black pepper, one with beaten eggs, and one with the pecan and panko mixture.

Step 4

Dredge each chicken breast in the flour mixture, then dip into the beaten eggs, and finally coat with the pecan-panko mixture, pressing gently to adhere.

Step 5

Heat vegetable oil in a large skillet over medium heat. Fry the chicken breasts for 2-3 minutes per side, or until golden brown. Then transfer them to a baking sheet and bake in the preheated oven for 10-12 minutes, or until the internal temperature reaches 165°F (74°C).

Step 6

While the chicken is baking, prepare the salad. In a large bowl, combine mixed salad greens, cherry tomatoes, red onion, cucumber, and shredded cheddar cheese.

Step 7

Once the chicken is cooked, let it rest for 5 minutes before slicing it into strips.

Step 8

Divide the salad among two plates. Top each salad with slices of the pecan-crusted chicken and drizzle with honey mustard dressing.

Step 9

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1553.4g)

Amount per serving	% Daily Value*
Calories	3103.7

Total Fat 231.0g	0%
Saturated Fat 40.9g	0%
Polyunsaturated Fat 92.8g
Cholesterol 718.5mg	0%
Sodium 4238.0mg	0%
Total Carbohydrate 119.3g	0%
Dietary Fiber 19.1g	0%
Total Sugars 39.7g
Protein 157.5g	0%

Vitamin D 82IU	0%
Calcium 808.3mg	0%
Iron 13.2mg	0%
Potassium 2027.8mg	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: 65.3%

Protein: 19.8%

Carbs: 15.0%