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November 7 2016

Crispy Pecan Chicken Salad w/ Buttermilk Tarragon Dressing

​My recipe this month is a great fall salad to have and entertain with friends outside with a crisp bottle of white wine. I hope you enjoy, until next month….

                   Crispy Pecan Chicken Salad
                 w/ Buttermilk Tarragon Dressing
serves 4
 
For the Dressing:
          2 Cups – Heillmans Mayonnaise
          1/ 2 Cup - Buttermilk
          2TB. – Fresh Tarragon (chopped)
          2TB. – Tarragon Vinegar
          1TB. - Honey
1tsp. – Onion Salt
          1tsp. – Granulated Onion
          1 pinch – Cayenne Pepper
 
Mix all ingredients in a mixing, place in a salad dressing bowl and refrigerate. The dressing can be made 1 to 2 day’s ahead to make for a more flavorful dressing.
For the Pecan Chicken:
          4 – 6 ounce Chicken Breasts (cut in half and pounded flat)
          Sea Salt & Fresh Black pepper
          2 Cups – Canola Oil     
1 Cup – Flour
          3 Whole Eggs
          11/2 Cups - Milk
 
1 Cup – Ground Pecan’s
          2 Cup – Bread Crumbs
          2TB. – Brown Sugar
  1. Season the pounded chicken with salt and pepper.
  2. Whisk the eggs and milk to make a wash.
  3. Mix pecans, flour, and sugar in a mixing bowl.
  4. Take pounded chicken and dredge in flour, then in wash, and lastly in pecan crust. Repeat with the rest of the chicken. Set aside. 
  5. In a large sauté pan, place on medium high heat, add oil, and when the oil is hot enough that a drop of water spits back, place the chicken in and cook for about 4 minutes or until golden brown.
  6. Flip and repeat 4 minutes until chicken is just cooked and not dry. Set aside and keep warm.
For the salad:
1 LB. – Baby Arugula (washed)
2 Whole Pears (cleaned and sliced long ways)