A hearty salad that will fill you up and won’t leave you feeling hungry! With pecan crusted chicken breasts, diced apples, dried cranberries and crumbled bacon over a bed of romaine lettuce all gussied up with the easiest honey mustard dressing in the world. The salad of my dreams.
Let’s talk honey mustard. Have you figured out I’m completely crazy for it by how many times it shows up in my recipes?! It’s my go-to dressing and dipping sauce and one of the simplest things to make using your favorite Dijon mustard and honey. That’s it. Two ingredients. Mix equal parts together to start, with a little drizzle of water to thin it out, and there’s your life-changing dressing.
You can tweak it to suit your own taste by adding more honey or mustard, depending on whether you like it sweeter or tangier. After you make it a few times you’ll be able to eyeball the amounts like a pro. You can make it as needed in a matter of seconds or mix up a whole jar full to have on hand. When I want something a little richer and creamier I also mix in a little mayo or olive oil.
I think the honey mustard is what makes this salad! It’s tangy yet sweet all at the same time and plays nicely with the salty, nutty flavors.
Even though I ate one of these exact salads for three days in a row I can’t say I won’t crave it again tomorrow. Like it’s a brand new thing. Maybe I’ll add feta cheese next time or pears instead of apples. That’s the beauty of a salad. There’s a million ways to eat them and none of them are wrong.
This one is so, so, so right.
A hearty salad that will fill you up and won't leave you feeling hungry! With pecan crusted chicken breasts, diced apples, dried cranberries and crumbled bacon over a bed of romaine lettuce all gussied up with the easiest honey mustard dressing in the world.
- Preheat oven to 400 degrees F. Grease a medium-sized baking sheet or roasting pan.
- Whisk the egg in a wide, shallow bowl with 1 tablespoon water.
- In the bowl of a food processor pulse the pecans into crumbs. In a separate wide, shallow dish mix them with the panko crumbs.
- Season the chicken well with salt and pepper. Working one at a time dunk them into the egg, let the excess drip off then coat them with the crumbs patting them on with your hands. Place on the baking sheet and bake until cooked through 15 - 25 minutes depending on their thickness. Internal temperature on a meat thermometer should read 164 - 175 F.
- Line a small roasting pan with foil, spray with non-stick spray and lay the bacon out, not touching. Bake until crispy 10 - 15 minutes. Drain on paper towels.
- Meanwhile whisk the dressing ingredients together. Taste and add more honey if it's too tart or a little more mustard if it's too sweet.
- Cool the chicken to lukewarm and chop into cubes.
- Divide the lettuce among 2 dinner plates, drizzle with dressing, top with the chicken and apples. Drizzle with more dressing. Garnish with the cranberries, crumble the bacon over it and add a few pecans. Dig in.
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