Photo: Pecan Crusted Chicken over Field Greens with Caramel Citrus Vinaigrette Recipe
Ingredients
For the chicken:
- 4 (4-ounce) pieces chicken breast
- 1 1/2 cups lowfat buttermilk
- 1 cup crushed pecan pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 2 teaspoon oil
For the greens:
- 1 heart romaine
- 1 head frissee
- 1 head Boston lettuce
- 1 head red leaf lettuce
- 6 Roma tomatoes sliced
- 1 carrot, peeled and shredded
For the vinaigrette:
- 1/3 cup caramel sauce
- 2 teaspoons water
- 1/4 cup lime juice
- 3 tablespoons lemon juice
- 1/2 cup olive oil
- 1 lime, zested, optional
- Salt and freshly ground black pepper
Directions
For the chicken:
Preheat heat oven to 400 degrees F.
Place chicken and lowfat buttermilk into a plastic bag and allow to sit for 15 minutes up to overnight.
While chicken is marinating combine pecans with spices and mix well. Place mixture into a shallow dish. Remove chicken and allow excess buttermilk to drain. Coat both sides of the chicken pieces with the pecan/spice mixture.
Heat a medium, 10-inch oven-proof saute pan on the stove. Using 1/2 teaspoon oil per piece, sear chicken for 1 minute on each side and then place entire pan into oven (if you do not have an oven proof saute pan simply transfer chicken to a baking sheet and proceed) for 10 to 15 minutes. When done and slightly cooled, slice. Note: chicken can be done a day ahead of time. Leftover chicken makes a great chicken salad.
For the greens:
Note: This is my suggestion of greens but feel free to use your own or even a pre-washed salad mix.
Cut, wash and spin greens. Toss greens with tomatoes and carrot, set aside.
For the vinaigrette:
Combine the caramel sauce with water and citrus juices and whisk. While whisking, drizzle in olive oil, lime zest, if using, and season with salt and pepper, to taste.
Note: if you want to make your own caramel sauce feel free but for ease of preparation I opted to use a pre-made one.
To Assemble:
Place greens in a bowl and lightly toss with 1/2 of the dressing. Mound on 4 plates and top with chicken and remaining dressing. ENJOY!
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By ~OhYeah,Babe!~
New Symrna Beac...
on November 12, 2009
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This is a great salad, and that's coming from someone who isn't a "salad person"! I have 2 recommendations for this recipe-- first, make sure you are using a high quality grade olive oil, or else it gives the dressing a really strong flavor that isn't so hot (if ya know what I mean. Also, dried cranberries! They taste awesome in this salad, right along w/ the roma tomatoes and everything else. Toss some of those in there and you've got it made. This would be a great brunch salad to serve. Love you Emeril!!!!!!!!!
By nicolette17_119...
Bend, 77
on July 28, 2009
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This recipe has a very nice combination of flavors and textures and is perfect for a hot summer day. The salad underneath keeps it fresh and light - we added cucumbers and an orange bell pepper to the salad - looked and tasted great!
By jordan0ox_11038137
coral springs, FL
on November 11, 2008
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My fifteen year old makes this over and over. She makes the chicken in strips, that's more surface for the pecans that we love. We simply buy ready washed mixed lettuce's. She also uses less oil in the dressing that is called for and it still tastes great!
Read all 9 reviews