Pecan Crusted Chicken with Apple Salad

I wanted to serve something interesting for dinner the other night, and then I found this more than interesting recipe. The chicken is coated in pecans, breadcrumbs, nutmeg, and cinnamon. The crunch combined with the spice was absolutely amazing. The salad, on the other hand, was out of this world. The dressing is made up of lemon juice, maple syrup, and peanut butter. If may sound like a strange combination, but combined with the crisp apples and cool cucumbers, it’s beyond delicious. I could have eaten the entire bowl of salad on my own, and it goes so well with the sweet and crunchy chicken. Recipe after the jump, as always!

Pecan Crusted Chicken with Apple Salad
Your ingredients.

Pecan Crusted Chicken with Apple Salad
Slice your chicken into strips and season with salt and pepper. You can probably leave the chicken breasts whole if you’d like (or just use chicken tenders), but I cut mine up for faster cooking time and presentation.

Pecan Crusted Chicken with Apple Salad
Chop up your pecans.

Pecan Crusted Chicken with Apple Salad
Whisk your egg quickly in a small bowl.

Pecan Crusted Chicken with Apple Salad
In a medium bowl, combine your pecans with breadcrumbs, cinnamon, and nutmeg.

Pecan Crusted Chicken with Apple Salad
Dip the chicken in the egg, then in the pecan mixture. Place on a lined and/or greased baking sheet. Bake for 15-20 minutes or until cooked through and the outside is just crisping.

Pecan Crusted Chicken with Apple Salad
For the salad, slice your apples.

Pecan Crusted Chicken with Apple Salad
Combine your apples with sliced cucumber and grated carrot. I tossed mine with a few handfuls of lettuce. The more lettuce you use, the more salad you have.

Pecan Crusted Chicken with Apple Salad
Combine your dressing ingredients (I know this looks weird but it tastes delicious).

Pecan Crusted Chicken with Apple Salad
Pour the dressing over the salad until you think there’s enough (I used about 2/3 of the dressing).

Pecan Crusted Chicken with Apple Salad
Serve the chicken on top of the salad and enjoy!

Pecan Crusted Chicken with Apple Salad

Pecan Crusted Chicken with Apple Salad
Cook time: 
Total time: 
Serves: 4
  • 7 chicken tenderloins or 2 medium chicken breasts, sliced
  • 1 cup chopped pecans
  • ½ cup bread crumbs
  • 1 tsp cinnamon
  • ½ nutmeg
  • 1 egg
  • salt and pepper, to taste
  • 1 red apple, thinly sliced
  • 1 green apple, thinly sliced
  • 3-4 big handfuls lettuce
  • 1 cucumber, sliced
  • 1 carrot, shredded
  • raisins (optional - I didn't use raisins but I think they'd go really well in this salad)
  • ½ cup maple syrup
  • 4 tablespoons smooth peanut butter
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons vegetable or canola oil
  • 2 teaspoons lemon juice
For the chicken
  1. Pre-heat the oven to 375 degrees F and line and/or grease a baking sheet.
  2. Season your chicken tenders with salt and pepper.
  3. If you don’t have bread crumbs, toast 3 pieces of bread and pulse in food processor.
  4. Combine the chopped pecans and breadcrumbs together with cinnamon and nutmeg in a medium bowl. Crack the egg into a small bowl and whisk.
  5. Dredge the chicken tenders in the egg, then dredge in pecan mixture. Place them on the baking sheet and bake for 15 minutes.
Salad & Dressing
  1. Combine the apples, lettuce, cucumber, carrot, and raisins (if you're using them) in a large bowl.
  2. Combine dressing ingredients in bowl and whisk until well combined.
  3. Toss the salad with dressing and serve the chicken over the salad.
Adapted From


22 Responses

  1. Meseidy says:

    I love it when people try my recipes! I am so glad you liked it. 😀 Your salad looks beautiful and I love that you added cucumber.

  2. Pearl says:

    yum the pecan crust must’ve been delicious!

  3. i need get sick of your recipes!
    i posted that feature about your blog on my blog today. =)

  4. ~m says:

    tried this tonight! it was very well received :)

  5. Risa says:

    I made a similar chicken to this before and loved it. I am definitely intrigued by your description of that salad. I am going to have to try it.

  6. donna says:

    This whole meal looks delicious. I love the crunchy coating on the chicken with those spices. And the apple salad .. OMG, out of this world!

  7. g says:

    Made this for dinner last night! The salad was delish. If I make this again I think I will omit the nutmeg. I don’t know if I’m just not fond of nutmeg or what, but I found it almost overpowering, even with just 1/2 tsp!

  8. Waterfall says:

    Please tell me you have a nifty gadget for slicing the apples so beautifully thin. I’m enticed by your photos and am planning to make this meal for lunch this weekend when we have company, butI’m scared my apples will look like I hacked away at them with a dull axe (even though I actually do have an apple corer and a good knife!). If there is a gadget I can buy, I’ll be able to say goodbye to those worries!

  9. Emma says:

    You blog is such an inspiration, but I was just wondering something, how do you write your name on your pictures?

  10. Kevin says:

    A crunchy pecan crust sounds really good!

  11. Jo Castillo says:

    We are retired and I hardly cook anymore, but I love looking at you photos and getting hungry. Then I recommend your blog to others. Ha. Thanks for all the hard work and information. Beautiful to look at!

  12. Laura says:

    wow, this looks and sounds amazing! : )

  13. Waterfall says:

    I made the half the salad recipe tonight (minus the chicken–I was the only one home), and that dressing is amazing!! Instead of raisins, I used dried cranberries. And, believe it or not, my thinly sliced apples looked great–without a thin-apple-slicing gadget! Thanks for posting this. I’ll definitely make this again soon, next time with the chicken.

  14. linda p says:

    yum! i made this tonight (subbed red wine vinegar for the dressing, since i had no apple vinegar, and just cooked chicken cubes in a bit of broth on the stove to top it)– it was delicious!! thanks for sharing!

  15. Gwen says:

    I had my family for Easter Dinner on Easter Saturday. I was looking for something different (other than ham) I found it! This salad was fantastic! I reviewed the comments and I used half of the nutmeg. The dressing is great. I used real Maple Syrup. No problem slicing the apple thin, it just take a little extra time and a sharp knife.
    I arranged some of the apple slices in a star burst on top alternating the green Granny Smith and Red Delicious, then laid the chicken on top. A beautiful presentation! When my 4 year old grandaughter ( a very picky eater) came , she said I smell something I like. She loved the chicken!

    I will definitely pass this recipe to my sisters

  16. Audrey says:

    Loved this! So easy to make and the chicken smells so good while it’s cooking. Will need to share this with my family!

  17. Kristin says:

    I know this recipe was posted awhile ago, but I was wondering if the dressing has a real “peanutty” taste? I am not a huge peanut person, but it sounds yummy. Also, I wanted to let you know I love your site (and recipes). My son, who is a senior in college, stumbled upon your website and knew I would enjoy it too. Thank you!

  18. thecrepesofwrath says:

    Emma: Thank you very much! I just use Photoshop and a watermark program.

  19. thecrepesofwrath says:

    Waterfall: As long as you have a sharp knife and are careful, you can slice your apples however you want! I don’t have a gadget, unfortunately. I wish I did!

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