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Pecan-Crusted Chicken with Spinach Salad & Honey-Mustard Dressing Recipe

Pecan-Crusted Chicken with Spinach Salad & Honey-Mustard Dressing recipe


This is a yummy chicken salad with crunchy nuts and fresh greens. The chicken is coated with pecans and cooked until crispy. Spinach leaves are mixed with tasty dressing and topped with chicken and creamy avocado slices.


2 avocados
1 lb chicken breasts, boneless skinless
2 eggs
4 cups baby spinach
1 lemon
1 cup pecan pieces
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon black pepper
1/4 cup olive oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons balsamic vinegar


Preheat your skillet over medium heat and coat with a thin layer of olive oil.
Slice the chicken breasts in half horizontally to create thin fillets.
In a shallow dish, beat the eggs. In another dish, mix the pecan pieces, garlic powder, salt, and pepper.
Dip each chicken fillet into the egg, then press into the pecan mixture to coat evenly.
Place the coated chicken in the skillet and cook for 4-5 minutes on each side, or until the chicken is golden brown and cooked through.
While the chicken cooks, prepare the dressing by whisking together the Dijon mustard, honey, balsamic vinegar, and 2 tablespoons of olive oil in a small bowl.
Place the baby spinach in a large bowl. Squeeze the juice of one lemon over the spinach and toss to coat.
Halve and pit the avocados. Slice thinly while still in the skin, then scoop out into a bowl.
Once the chicken is done, let it rest for a few minutes before slicing into strips.
To serve, divide the spinach among plates, top with avocado slices and chicken strips, and drizzle with the honey-mustard dressing.

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