Nita's Pecan Crusted Chicken Salad
chicken-
1 boneless skinless chicken breast
1 handful pecans-crushed pretty fine. I used my pamper chef chopper, blender would work too
1 tsp cinnamon
1 TBSP homemade brown sugar (1 cup xylitol mixed with 1 TBSP molasses)
or brown sugar to those of you not on THM or sugar cautious
2 TBSP flour of your choice
almond milk -or milk of your choice, I used almond
coconut oil
Mix all thee above ingredients except almond milk and coconut oil together in a pie pan. Dip your chicken in almond milk (I let mine soak in it for about 10 mins while I got my coconut oil heating in my pan which I think is a good idea but don't know if it makes a significant difference) and then toss your chicken around in your pecan mixture. Once you have it well covered put it in your skillet with a generous amount of coconut oil and fry on a fairly low heat until cooked thrue, be careful not to get your heat to high or your crusting will burn before the center of your chicken is done.
Dressing-
one part balsamic vinegar
one part olive oil
homemade brown sugar to taste (1 cup xylitol mixed with 1 TBSP molasses)
or brown sugar to those of you not on THM or sugar cautious
For my salad I cut a nice big bed of romaine lettuce topped it with some red peppers and feta cheese and drizzled it all with a generous amount of the dressing and then last but certainly not least plopped my sliced yummy smelling chicken on the very top. That is what I used because that's what I happened to have on hand but I think white cheddar cheese in place of the feta would be yummy as well as some mandarin oranges and/or dried cranberries and well whatever your little heart desires :) be creative and enjoy! I think it tasted simply Divine! :)
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