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
Recipe by The Crepes of Wrath at