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T.G.I. Friday's Pecan Crusted Chicken Salad

By Todd Wilbur

Score: 5.00. Votes: 3
In stock (9898 items available)
  • $0.79

Menu Description: "Pecan-crusted chicken, served sliced and chilled on salad greens tossed with Balsamic Vinaigrette dressing, topped with mandarin oranges, sweet-glazed pecans, celery, dried cranberries and bleu cheese."

With dried cranberries, mandarin orange wedges, bleu cheese, pecan-crusted chicken breast, and a delicious sweet and sour balsamic vinaigrette, it's no wonder this salad is the top pick at one of America's first casual dining chains. And don't be intimidated by all the ingredients. The dressing is a cakewalk since you pour everything except the garlic into a blender. The pecan-crusted chicken is a simple breading process, and the chicken cooks up in a snap. You'll be spending most of your time at the chopping block as you hack pecans into little pieces and get the lettuce, garlic and celery ready. I've designed this recipe to serve four, but if there are only two of you, you can easily cut it in half.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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Pecan-Crusted Chicken
  • 4 skinless chicken breast fillets
  • 1/2 cup finely chopped pecans
  • 1/2 cup corn flake crumbs
  • 3/4 teaspoon salt
  • 1 cup milk
  • 2 large eggs, beaten
  • 1 cup all-purpose flour
  • 1/2 cup canola oil
Balsamic Vinaigrette
  • 1 cup canola oil
  • 1/3 cup balsamic vinegar
  • 4 teaspoons Grey Poupon Dijon mustard
  • 4 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons minced garlic (2 cloves)
  • 1 cup dried cranberries
  • 3 tablespoons dark brown sugar
  • 1/2 cup finely chopped pecans
  • 12 cups chopped romaine lettuce (2 heads)
  • 1 cup sliced celery (2 stalks)
  • 2 11-ounce cans mandarin orange segments, drained
  • 1/2 cup crumbled blue cheese
  • Do This
    • Restaurant/Brand
      T.G.I. Friday's
    • Instructions

      1. We'll make the pecan-crusted chicken first since it's served cold. Pound each chicken fillet to about 1/2-inch thick. You can do this easily by covering each chicken breast in plastic wrap, and pounding away with a kitchen mallet. Combine 1/2 cup finely chopped pecans, corn flake crumbs, and 3/4 teaspoon salt in a shallow bowl. Combine the milk with beaten eggs in another shallow bowl. Dump the flour into another shallow bowl. Bread each chicken breast by coating each with flour. Dip the flour-dusted chicken into the egg mixture, and then coat the chicken with a thick coating of the pecans and corn flake crumbs. Preheat 1/2 cup of canola oil in a large skillet over medium/low heat. When the oil is hot, saute the chicken fillets for 3 to 4 minutes per side or until golden brown. Cool the chicken on a rack or paper towels. When you can handle the chicken, cover it and refrigerate for at least two hours.

      2. As the chicken chills, you can make the balsamic vinaigrette by combining 1 cup canola oil, balsamic vinegar, mustard, granulated sugar and 1/2 teaspoon salt in a blender. Blend on low speed for just a few seconds, or until the dressing begins to thicken. Don't blend too long or your vinaigrette will get too thick, like mayonnaise. Pour the vinaigrette into a small bowl and mix in the minced garlic. Chill this until you're ready to use it.

      3. When you're ready to build your salads, toss the lettuce, and celery with about 3/4 cup of the balsamic vinaigrette.

      4. Arrange the lettuce on four plates, then sprinkle the cranberries over the lettuce (about 1/4 cup per serving).

      5. Combine the 3 tablespoons of brown sugar with 1/2 cup finely chopped pecans. Sprinkle 2 tablespoons of this mixture on each salad.

      6. Sprinkle about 1/2 can of drained mandarin segments over each salad, followed by about 2 tablespoons of crumbled blue cheese.

      7. Slice each chicken fillet into thin strips. Arrange one sliced chicken fillet on top of each salad and serve.

      Makes 4 servings.

Average rating:

Score: 5.00. Votes: 3
Rating of votes (3)
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Amy H.
Jan 14, 2016, 23:00

Wonderful salad! One of our favorites!

Reg McCurdy
Mar 30, 2011, 22:00

One of our favourites. Great for company.

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