Pecan Crusted Chicken Salad

Juicy, warm chicken breasts baked in a crunchy pecan and garlic flavored coating sit on a bed of crisp romaine lettuce. Dried cranberries and mandarin oranges add a sweetness that is balanced by the tanginess of crumbled blue cheese. Ranch dressing ties the dish together to make a wonderfully light, filling salad.

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

Place the creamy garlic dressing and pecans in separate bowls. Dip each chicken breast in the dressing then in the pecans to coat. Arrange chicken on a baking sheet.

Step: 3

Bake chicken 25 minutes in the preheated oven, until juices run clear. Cool slightly, and cut into strips.

Step: 4

On serving plates, arrange equal amounts of the lettuce, mandarin oranges, cranberries, and blue cheese. Top with equal amounts chicken, and serve with Ranch dressing.

Per Serving: 956 calories; protein 35.4g; carbohydrates 47.9g; fat 70.2g; cholesterol 96.6mg; sodium 1473.1mg.

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