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Pecan-Crusted Chicken Salad with Fig Vinaigrette

This entree salad is suitable for family dinners as well as, entertaining. Herb-coated chicken tenders are served on a bed of greens with cheese and blueberries. Then it's drizzled with a delectable fig vinaigrette. The combination of ingredients make it feel extra special and it's better than any restaurant salad.—Kelly Boe, Whiteland, Indiana
  • Total Time
    Prep: 35 min. Bake: 20 min.
  • Makes
    6 servings


  • 1 cup chopped pecans
  • 1/2 cup panko bread crumbs
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried sage leaves, crushed
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon cayenne pepper
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
  • 6 tablespoons fig preserves
  • 3 tablespoons balsamic vinegar
  • 1 small garlic clove, minced
  • 6 tablespoons olive oil
  • SALAD:
  • 9 cups torn mixed salad greens
  • 3/4 cup crumbled goat cheese
  • 3 tablespoons dried blueberries


  • Place pecans in a food processor; cover and process until finely chopped. Add the bread crumbs, rosemary, salt, sage, basil and cayenne; process until combined. Transfer to a shallow bowl.
  • Coat chicken strips with pecan mixture. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 20-25 minutes or until no longer pink, turning once.
  • For vinaigrette, in a small saucepan over low heat, melt preserves. Transfer to a small bowl; add vinegar and garlic. Gradually whisk in oil.
  • Divide salad greens among six plates; sprinkle with cheese and blueberries. Top with chicken. Drizzle with vinaigrette. Serve immediately.
Nutrition Facts
1 serving: 452 calories, 27g fat (6g saturated fat), 80mg cholesterol, 314mg sodium, 26g carbohydrate (16g sugars, 4g fiber), 28g protein.

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