Ingredients
For the chicken
- 4 boneless, skinless chicken breasts (approximately 1-1.25 lbs)
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1/2 cup panko bread crumbs
- 1/2 cup finely chopped pecans
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray or olive oil
For the salad
- 8-10 cups mixed greens (or your favorite lettuce)
- 1 red apple, cored and chopped
- 1/3 cup dried cranberries
- 1/4 cup crumbled feta or blue cheese (optional)
- 2-3 green onions, chopped
For the dressing
- 3 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
Prep the chicken: Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil and set a wire rack on top. Lightly grease the rack with cooking spray.
Make the maple-mustard mixture: In a shallow dish, combine the maple syrup and Dijon mustard.
Create the pecan crust: In another shallow dish, whisk together the panko breadcrumbs, chopped pecans, salt, and pepper.
Coat the chicken: Pat chicken breasts dry with paper towels. Dip each chicken breast in the maple-mustard mixture, then generously coat in the panko-pecan mixture.
Bake the chicken: Place coated chicken breasts on the prepared wire rack. Lightly spray the tops with cooking spray or olive oil. Bake for 18-22 minutes, or until chicken is cooked through (internal temperature reaches 165 degrees F). Let cool slightly before slicing.
Assemble the salad: In a large salad bowl, combine the mixed greens, chopped apple, dried cranberries, cheese (if using), and green onions.
Make the dressing: In a small jar, combine all the dressing ingredients. Shake vigorously until emulsified.
Finish and serve: Slice the chicken into strips or bite-sized pieces. Add chicken to the salad. Drizzle with dressing (start with a small amount and add more to taste). Toss to combine and serve immediately.
Tips
- Pound the chicken: To ensure even cooking, consider pounding the chicken breasts to an even thickness before coating.
- No wire rack? If you don’t have a wire rack, bake the chicken directly on the parchment-lined baking sheet, but it might not get as crispy on the bottom.
- Air Frying: You can adapt this for an air fryer. Cook the chicken at 375°F for about 12-15 minutes or until golden brown and cooked through.
- Make-ahead: You can prepare the chicken and dressing a day in advance for easy assembly later.
