NOW THIS A SALAD TO WRITE HOME ABOUT. ENJOY DAN:

PECAN-CRUSTED CHICKEN SALAD by CHEF DAN:


Serves 4



INGREDIENTS:

FOR THE DRESSING:



1/4- cup honey

2 tablespoons Dijon mustard

2 tablespoons olive oil

1 shallot, minced

1 tablespoons rice wine vinegar

1 tablespoon lemon juice

Salt and pepper to taste.



FOR THE CHICKEN:

2 boneless, skinless chicken breast, sliced in half.

FOR DIPPING;

2 Egg whites.

2 teaspoons cornstarch.

1 tablespoons lemon juice.



CRUSTING MIXTURE:

1 cup Panko (Japanese bread crumbs)

1 tablespoon dried parsley

1 teaspoon salt

1/4- teaspoon fresh ground black pepper.

Zest of one lemon

2 tablespoons olive oil

3/4- cup finely chopped pecans

1/2- each, teaspoon dried oregano, thyme, and paprika.

1/4- teaspoon cayenne pepper



THE SALAD:

One or two romaine hearts, chopped, or mixed salad greens

1 red onion thinly sliced

4 oz feta or goat cheese



DIRECTIONS:

1. Preheat oven to 450 degrees.

2. Combine honey, Dijon, olive oil, shallots, vinegar, lemon juice, S&P.

3. Blend well and set aside.

4. Pound chicken breasts in a plastic bag with a little water inside, pound with bottom of a skillet to even thickness.

5. In a bowl whisk egg whites, cornstarch, and lemon juice.

6. In another bowl combine Panko, parsley, salt, black pepper, zest, olive oil,

7. Add pecans, oregano, thyme, paprika, and cayenne to the crusting mixture.

8. Dip chicken in egg whites, then into Panko, pecan crust mixture.

9. Let chicken rest on a rack in the refrigerator for about 30 minutes.

10. Sauté chicken in cast-iron skillet over medium-high heat and cook until chicken is golden brown and crisp.

11. Carefully turn with a spatula, and transfer the skillet to the oven. Cook about 8 minutes.

12. Let cool and slice into thin slices.

13. Toss greens, red onion, and feta or goat cheese with dressing.

14. Top greens with sliced chicken.



ENJOY DAN: hallelujah