Crispy chicken salad with sugared pecans, pears and blue cheese

  • Preparation Time40 mins
  • Cooking Time15 mins
  • DifficultyEasy

For the salad

900g chicken tenders
1 1/2 tsps salt
1/4 tsp pepper
2 eggs, beaten
220g panko
6 tbsps vegetable oil
565g mixed baby greens
160g thinly sliced red onion
4 pears, peeled, thinly sliced
135g Danish blue cheese, crumbled
Dressing, recipe follows
Sugared pecans, recipe follows

For the dressing

55g chopped pecans
80ml maple syrup
110ml apple cider vinegar
120g mayonnaise
30g brown sugar
3/4 tsp salt
1/4 tsp pepper
8 tbsps vegetable oil

For the sugared pecans

100g granulated sugar
1/2 tsp cayenne pepper
1/4 tsp salt
110g pecans, lightly toasted
1) Sprinkle chicken with salt and pepper. Place eggs in a medium bowl. Place panko in another bowl. Dip chicken first in eggs, then in panko.

2) Heat oil in a large skillet over medium-high heat. When oil is hot, add chicken to pan and cook until browned on all sides, about 6 minutes in total. Remove chicken with slotted spoon and drain on paper towels.

3) In large bowl, toss greens, onion, pears and cheese. Add just enough dressing to coat well. Arrange greens on six plates. Top with chicken tenders and sugared pecans. Drizzle with additional dressing and pass remainder.

4) For the dressing, add all ingredients, except oil, to a blender container. Blend until well combined. With the motor running, slowly add oil and blend until creamy. Transfer to a small bowl. Cover and store in the refrigerator if making ahead of time.

5) For the sugared pecans, carefully melt sugar in a medium frying pan over medium-high heat. Stir in cayenne pepper, salt and pecans. Stir until nuts are well coated, then transfer to a plate lined with wax paper and coated with cooking spray. When cool, break into pieces. Store in an airtight container if making ahead of time.

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