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Pecan Crusted Chicken Salad

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Serves | Prep Time | Cook Time

Why I Love This Recipe

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.

Ingredients You'll Need

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

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