Recipe courtesy of Erin Mylroie
Crispy Chicken Salad with Sugared Pecans, Pears and Blue Cheese
Total:
55 min
Active:
40 min
Yield:
6 servings
Level:
Easy
Total:
55 min
Active:
40 min
Yield:
6 servings
Level:
Easy

Ingredients

Dressing:
Sugared Pecans:

Directions

Sprinkle chicken with salt and pepper. Place eggs in a medium bowl. Place panko in another bowl. Dip chicken first in eggs, then in panko.

Heat oil in a large skillet over medium-high heat. When oil is hot, add chicken to pan and cook until browned on all sides, about 6 minutes total. Remove chicken with slotted spoon and drain on paper towels. 

In large bowl, toss greens, onion, pears, and cheese. Add just enough dressing to coat well. Arrange greens on 6 plates. Top with chicken tenders and Sugared Pecans. Drizzle with additional dressing and pass remainder. 

Dressing:

Add all ingredients, except oil, to a blender container. Blend until well combined. With the motor running, slowly add oil and blend until creamy. Transfer to a small bowl. Cover and store in the refrigerator if making ahead of time.

Sugared Pecans:

Carefully melt sugar in a medium frying pan over medium-high heat. Stir in cayenne pepper, salt and pecans. Stir until nuts are well coated, then transfer to a plate lined with wax paper coated with cooking spray. When cool, break into pieces. Store in an airtight container if making ahead of time.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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