This pecan-crusted chicken salad brings fresh, bright flavor to the new year.
It looks so fresh, so filling — and so good you want to dive in right away.
I’ve made a lot of kale salads over the years, and this one stands alongside the best. The star here is the pecan-crusted chicken. I’ve used pecan-crusted chicken in wraps before and loved it, and the same concept makes an incredible salad topping. My method is simple: a wire rack, a light mist of olive oil and high heat to get a thick pecan crust on the outside. The result is crisp, nutty and irresistible — kids might even call it “chicken nuggets.”
If you’re not in salad mode, this chicken works for any meal — it’s excellent with a dipping sauce too. But if you want a big, flavor-packed bowl, this salad delivers on all fronts.
This one checks all the boxes!
The chicken is flavorful and breaded for crunch. The pecan coating adds texture and a rich, nutty note that makes the chicken feel extra special. Cara cara oranges bring a sweet-tart brightness, while sliced cucumber keeps the bowl light and refreshing.
Pickled onions add tang and brine — they’re a great make-ahead item to keep in your fridge for a week and toss on everything. A sprinkle of shaved pecorino romano brings salty richness without overpowering the salad.
The dressing is a triple-citrus vinaigrette — lemon, orange and grapefruit — for bright, balanced acidity and a hint of sweetness. It pairs perfectly with the nutty chicken and hearty kale.
I know the ingredient list looks like a bit of work, but feel free to simplify: make the chicken ahead, use a favorite bottled dressing, substitute mandarin oranges from a can, or use a sliced shallot if you don’t have pickled onions. This salad is forgiving — make it your own.
This bowl is a wonderfully fresh, hearty salad to enjoy any time — especially for a bright start to the new year.
Pecan Crusted Chicken Salad
Pecan Crusted Chicken Salad
2 to 4 people
15 minutes
30 minutes
45 minutes
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Ingredients
Pecan Crusted Chicken
- 1 pound boneless, skinless chicken tenders
- ½ teaspoon salt
- ½ teaspoon freshly cracked pepper
- ½ teaspoon garlic powder
- 1 ⅓ cups unsalted pecans
- 2 large eggs, lightly beaten
- olive oil mist/spray
Triple Citrus Vinaigrette
- 2 tablespoons freshly squeezed orange juice
- 1½ tablespoons freshly squeezed lemon juice
- 1½ tablespoons freshly squeezed grapefruit juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 2 garlic cloves, finely minced or pressed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup extra virgin olive oil
Salad
- 1 large bunch kale, leaves torn from stems
- 1 to 2 teaspoons olive oil
- 2 cara cara oranges, segmented
- 1 seedless cucumber, sliced
- ½ cup whole pecans
- ¼ cup shaved pecorino romano cheese
- pickled onions, if you want
Instructions
Pecan Crusted Chicken
- Preheat the oven to 450°F. Line a baking sheet with foil and set a wire rack on top. Spray the rack with nonstick spray.
- Season the chicken with salt, pepper and garlic powder. Pulse the pecans in a food processor until they form coarse crumbs. Place the pecans on a plate and the beaten eggs on another plate or in a shallow bowl.
- Dip each chicken tender in the eggs, then press into the pecans to coat. Place the tenders on the wire rack.
- Bake for 12 minutes, flip, then bake 12 minutes more, until cooked through and golden.
Triple Citrus Vinaigrette
- Whisk all ingredients together until combined and emulsified. The dressing stores in the refrigerator for up to a week.
Salad
- Chop the kale into thin ribbons. Place in a bowl, drizzle with 1 teaspoon olive oil and massage for 2 to 3 minutes until coated. Let rest 5 minutes.
- Assemble the salad with kale, orange segments, pecans, pickled onions (if using), cucumbers and sliced chicken. Drizzle with vinaigrette and finish with shaved pecorino. Serve immediately.
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Pretty much ready to face-plant into this bowl — it’s that good.