Butter Pecan-Crusted Chicken Salad

Your're already familiar with crusted chicken - now try it in a salad.  The pecans and spices in the crumb mixture add an extra dose of flavor.  The best part?  The crumbs left in the saute pan are delicious!  Instant croutons!

Ingredients:

• 2 boneless, skinless chicken breasts
• 3/4 c. finely chopped pecans
• 1/2 tsp. oregano
• 1/2 tsp. dried thyme
• 1/2 tsp. paprika
• 1/4 tsp. cayenne

Dipping Mixture:

• 2 egg whites
• 2 tsp. cornstarch
• Juice of 1/2 lemon

Honey-Mustard Dressing:

• 1/4 c. honey
• 3 Tb. Dijon mustard
• 3 Tb. extra-virgin olive oil
• 1 Tb. apple cider vinegar
• Juice of 1/2 lemon
• Salt and pepper to taste
• 8 cups mixed greens, romaine and red leaf lettuce
• 1/2 c. thinly sliced red onion
• 4 oz. crumbled feta cheese
• Toasted crumbs from pan

Directions:

Prepare chicken breasts by halving and pounding.  Whisk egg whites, cornstarch, and lemon juice in shallow dish.  Salt and pepper to taste.

Dip chicken breasts in egg white mixture and coat with pecan crust mixture.

Let rest, then saute in 2 Tb. olive oil and 1 Tb. butter.  Saute about 5 minutes on each side on medium heat until chicken is cooked through and crust is golden brown.

• Combine all ingredients for the dressing until well blended.

Toss dressing with greens, onions and feta cheese. (You won't need all the dressing).  Arrange greens on four plates.

Top greens with sliced chicken.  Sprinkle any toasted crumbs left in the pan on salads.  Serve extra dressing on the side.

Servings: 4
Total time:  About 1 hour
~Adapted from Cuisine at home