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Juicy, 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

Categories: Main Dish 
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