- Cooking Time:
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BackstoryJuicy, warm chicken breasts baked in a crunchy pecan and garlic flavored coating sit on a bed of crisp romaine lettuce.
Dried cranberries and mandarin oranges add a sweetness that is balanced by crumbled blue
Ranch dressing ties the dish together to make a wonderfully
light, filling salad.
- 1 cup creamy garlic salad dressing
- 1 cup finely chopped pecans
- 4 skinless, boneless chicken breast halves 1 head romaine lettuce
- leaves, torn into 1/2 inch wide strips 1 (15 ounce) can mandarin
- oranges, drained 1 cup dried cranberries
- 4 ounces blue cheese, crumbled
- 1/2 cup Ranch dressing
- Preheat oven to 400 degrees F.Place the creamy garlic dressing and
- pecans in separate bowls.
- Dip each chicken breast in the dressing then in the pecans to coat.
- Arrange chicken on a baking sheet.Bake chicken 25 mins in the preheated oven, until juices run clear. Cool slightly, and cut into strips.
- On serving plates, arrange equal amounts of the lettuce,mandarin oranges, cranberries, and blue cheese. Top with equal amounts
- chicken, and serve with Ranch dressing