Susans Chicken Pecan Layered Salad Recipes

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SUSAN'S CHICKEN PECAN LAYERED SALAD



Susan's Chicken Pecan Layered Salad image

Susan Stevens, my sister, really enjoyed the chicken salad that she was served at a local restaurant and went home and came up with this recipe. She loves this light, yet filling salad!! I think it sounds delicious!

Provided by Marcia McCance

Categories     Lettuce Salads

Time 20m

Number Of Ingredients 9

1/2 head of iceburg lettuce, chopped into salad sized pieces
20 pieces rigatoni pasta, cooked and cooled
1 large half breast skinless boneless chicken (grilled or fried til done in a little salt & pepper, then sliced)
10 strawberries, sliced in half
8-9 seedless red grapes, halved
1/2 can(s) mandarin oranges, drained
2 strips of bacon, fried, crumbled
1/4 c chopped pecans
to taste marzetti's simply dressed and light raspberry and acai dressing

Steps:

  • 1. LAYER: --2/3 of lettuce in bottom of large deep serving bowl (8" across, 9" deep) --Rigatoni pasta (all) --the rest of the lettuce --sprinkle the fruit on top --thinly sliced chicken breast --bacon, crumbled --pecans --dressing

PECAN CHICKEN SALAD



Pecan Chicken Salad image

This chicken salad comes together fast using rotisserie chicken breasts. The herbs, along with the pecans, help to make this chicken salad flavorful. Serve on top of toasted croissants, or butter lettuce.

Provided by thedailygourmet

Categories     Salad

Time 20m

Yield 4

Number Of Ingredients 10

½ cup mayonnaise
½ cup plain Greek yogurt
2 teaspoons white wine vinegar
½ teaspoon garlic powder
¼ teaspoon dried thyme
1/2 teaspoon Park Hill maple pepper (such as Savory Spice Shop®)
2 cups chopped cooked chicken
2 stalks celery, sliced
⅓ cup chopped toasted pecans
2 tablespoons minced red onion

Steps:

  • Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
  • Serve immediately or refrigerate for up to 3 days.

Nutrition Facts : Calories 458.4 calories, Carbohydrate 4.6 g, Cholesterol 70.7 mg, Fat 40.3 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 236 mg, Sugar 2.3 g

CRISPY CHICKEN SALAD WITH SUGARED PECANS, PEARS AND BLUE CHEESE



Crispy Chicken Salad with Sugared Pecans, Pears and Blue Cheese image

Provided by Food Network

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 24

2 pounds chicken tenders
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 eggs, beaten
2 cups panko
6 tablespoons vegetable oil
2 bags (10 ounces each) mixed baby greens
1 cup thinly sliced red onion
4 Bosc pears, peeled and thinly sliced
1 cup Danish blue cheese, crumbled
Dressing, recipe follows
Sugared Pecans, recipe follows
1/2 cup chopped pecans
1/4 cup maple syrup
1/3 cup plus 2 tablespoons apple cider vinegar
1/2 cup mayonnaise
2 tablespoons brown sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable oil
1/2 cup sugar
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup pecans, lightly toasted

Steps:

  • Sprinkle chicken with salt and pepper. Place eggs in a medium bowl. Place panko in another bowl. Dip chicken first in eggs, then in panko.
  • Heat oil in a large skillet over medium-high heat. When oil is hot, add chicken to pan and cook until browned on all sides, about 6 minutes total. Remove chicken with slotted spoon and drain on paper towels.
  • In large bowl, toss greens, onion, pears, and cheese. Add just enough dressing to coat well. Arrange greens on 6 plates. Top with chicken tenders and Sugared Pecans. Drizzle with additional dressing and pass remainder.
  • Add all ingredients, except oil, to a blender container. Blend until well combined. With the motor running, slowly add oil and blend until creamy. Transfer to a small bowl. Cover and store in the refrigerator if making ahead of time.
  • Carefully melt sugar in a medium frying pan over medium-high heat. Stir in cayenne pepper, salt and pecans. Stir until nuts are well coated, then transfer to a plate lined with wax paper coated with cooking spray. When cool, break into pieces. Store in an airtight container if making ahead of time.

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