Thursday, September 3, 2009

Honey Pecan Chicken Salad with Honey Mustard Dressing

I found this recipe for Honey Pecan Chicken from Kim. I thought it sounded so tasty and would be delicious on top of a salad. I was right. This is yum-o.

Honey Pecan Chicken Strips - modified from Kim's Cuisine.
1 cup bread crumbs
1/3 cup pecans, chopped
2 T honey
2 T soy sauce
Salt and Pepper

1. Chop/crush pecans. Mix bread crumbs and pecans.

2. In a separate bowl, mix honey and soy sauce.

3. Cut chicken into thin strips. Coat completely with soy sauce/honey mixture.

4. Coat with pecan mixture.

5. Arrange in a single layer in a greased baking pan. Bake at 350 for 15-20 minutes, until cooked.

Serve on a fresh spinach salad with honey mustard dressing. Serves 4.

Honey Mustard Dressing -
modified from Better Homes and Gardens
1/4 cup mustard
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1/4 cup honey
2 cloves garlic, minced

Combine in a jar with a screw-top jar or a salad dressing jar. Cover, shake well. Refrigerate and use within two weeks.


  1. Um, YUMMY! This looks easy and delish. Must try!

  2. I'd say it looks delicious - minus the nuts :-) But the dipping sauce, now that's something I can enjoy!!

  3. This looks awesome! Also, happy birthday!