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T.G.I. Friday's Pecan Crusted Chicken Salad Recipe
T.G.I. Friday's Pecan Crusted Chicken Salad
By Todd Wilbur

Recipe Type: Salad
Calories: 750
Cook Time: 45 minutes
Recipe Rating: 5.0 (2 reviews)
 
Menu Description: "Pecan-crusted chicken, served sliced and chilled on salad greens tossed with Balsamic Vinaigrette dressing, topped with mandarin oranges, sweet-glazed pecans, celery, dried cranberries and bleu cheese."

With dried cranberries, mandarin orange wedges, bleu cheese, pecan-crusted chicken breast, and a delicious sweet and sour balsamic vinaigrette, it's no wonder this salad is the top pick at one of America's first casual dining chains. And don't be intimidated by all the ingredients here. The dressing is a cakewalk since you just pour everything except the garlic into a blender. The pecan-crusted chicken is a simple breading procedure, and the chicken cooks up in a snap. You'll be spending most of your time at the chopping block as you hack pecans into little pieces and get the lettuce, garlic and celery ready. I've made this recipe to serve four, but if there are only two of you, you can easily cut it in half.
Pecan-Crusted Chicken
4 skinless check breast fillets
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Reg McCurdy  
Submitted on 03/31/11

One of our favourites. Great for company.
Madlyn Cole  
Submitted on 03/29/11

I would make one change to this recipe. Instead of using celery, I would use thinly sliced red onion instead. Otherwise, this is a great salad.