This salad may look like one of the ones from the most recent issue of Fine Cooking, but the similar ends with the nut-crusted chicken and the peaches. I loved the way their looked, but I’m not a fan of creamy dressings or almonds and their had both. I also decided to grill the peaches to enhance their sweetness (and because I love grilled peaches!).
I used an apricot vinaigrette similar to the one I used on the summertime salad that I posted last week. The sweet dressing and the sweet peaches sounds like a lot, but a healthy dose of cracked black pepper balances the flavors and gives the salad a nice spiciness.
Pecan Chicken Salad with Grilled Peaches
- 1/2 c. pecans
- 1 eggs, beaten
- 1/2 lb chicken tenders, pounded to 1/4″
- 2 Tbs olive oil, divided
- 2 peaches, thickly sliced
- 2 Tbs apricot preserves
- 2 Tbs balsamic vinegar
- 6 cups mixed lettuce (I used a blend of romaine, endive, and radicchio)
- Freshly cracked black pepper
Pulverize pecans using a food processor and a rolling pin. Pour into a shallow dish. Put beaten egg in to second shallow dish. Salt and pepper the chicken tenders. Dredge in egg and then in nuts. Shake to remove excess.
Heat 1 Tbs oil in a large skillet. Cook chicken in batches until cooked through. Set aside on a paper towel lined plate.
Grill peaches over a medium-high flame until they begin to caramelize.
Meanwhile make dressing: mix preserves and vinegar. Slowly whisk in oil until combined.
Arrange chicken and peaches on top of lettuce. Drizzle with dressing and liberally top with cracked pepper.