Pecan Crusted Chicken Salad with Cranberry Vinaigrette

Almost 6 months ago I made this pecan crusted chicken served over a green salad, and Dustin and I couldn't believe how delicious it was! Problem is I didn't follow an exact recipe, and back then I wasn't in the habit of writing down the details of everything I cooked. I couldn't remember what exactly went into the salad or what dressing I served it with. But I did recall the method for preparing the chicken, which is kept tender and juicy by a crunchy pecan crust. At least I had that.

The pecan crusted chicken would probably be fabulous served over almost any salad, but I decided to go with a classic duo: pecans and cranberries. The salad base is simple, and includes chewy bursts of sweetened dried cranberries. The cranberry vinaigrette ties it all together, utilizing either fresh, frozen, or saucy cranberries, sweetened by honey and citrus juice. I used a natural cranberry sauce I've had in the fridge, and because it was already sweetened I did not need to add any honey. I'll probably play with the vinaigrette recipe more in the future, using fresh berries, and mixing up the juices and vinegars to find the combination I love best. It wasn't the same exact salad as we remembered, but turned out swell nonetheless!

INGREDIENTS
Chicken:
1 boneless skinless chicken breast
1 egg, lightly whisked for dredging
flour, for dredging
1/2 cup pecans, finely chopped

Salad:
romaine lettuce, rinsed and chopped
red onion, thinly sliced
dried cranberries
feta

Cranberry Vinaigrette:
1/4 cup extra virgin olive oil
1/4 cup cranberry sauce (or 2-3 Tbsp. fresh/frozen cranberries + honey to desired sweetness)
2 Tbsp. white balsamic vinegar
1 Tbsp. lemon juice (or any other citrus juice such as orange)
1/2 tsp. Dijon mustard
salt and pepper, to taste

OR try this fabulous Fresh Cranberry Vinaigrette

DIRECTIONS
1. Pound chicken breast to an even 1/2 inch thickness. Place flour, egg, and pecans each in separate shallow dishes. First dredge the chicken in flour, then egg, and then coat in pecans. Place in a greased baking dish and bake in a preheated 350 F oven for 20-30 minutes until the juices run clear. Remove from the oven and let rest for 5 minutes.

2. To make the vinaigrette, combine cranberry sauce, vinegar, citrus juice, and Dijon in a blender or food processor. With the motor running slowly stream in the olive oil to create an immersion. Season to taste with salt and pepper.

3. To create the salad, layer romaine, red onion, cranberries, and feta is a salad bowl. Top with chicken breast, sliced on the diagonal. Drizzle with vinaigrette.

Serves 2.

(Adapted from All Recipes)