Pecan Crusted Chicken Salad With Honey Mustard Dressing - cooking recipe

Ingredients

2 boneless skinless chicken breast halves
3 egg whites
1 teaspoon cornstarch
1 teaspoon lemon juice
3/4 cup pecans, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 tablespoon extra virgin olive oil
DRESSING
1/4 cup honey
3 tablespoons Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon shallot, minced
1 tablespoon apple cider vinegar
1/2 lemon, juice of
1/8 teaspoon kosher salt
1 teaspoon fresh ground black pepper
SALAD
8 8 cups curly endive lettuce or 8 cups romaine lettuce
4 ounces mild goat cheese, crumbled
1/2 cup red onion, thinly sliced

Preparation

Preheat oven to 450 degrees Fahrenheit.
Prepare chicken breasts by cutting them in half and pounding them out.
Whisk the egg whites, cornstarch, and lemon juice in a shallow dish.
In another shallow dish mix together pecans, oregano, thyme, paprika, and cayenne.
Dip the chicken into the egg white mixture and then into the pecan mixture.
While the chicken is resting, heat a nonstick skillet over medium high heat; coat with 1 tablespoon of olive oil.
Add chicken and saute until brown on both sides.
Place chicken in baking dish and roast until an instant read thermometer inserted into the chicken reads 165 degrees Fahrenheit.
Take chicken out and make dressing while it rests.
Combine the honey, Dijon mustard, extra virgin olive oil, shallot, apple cider vinegar, lemon juice, salt and pepper until blended.
Toss the dressing with the mixed greens (you won't need all the dressing). Toss in goat cheese and red onion.
Arrange greens on 4 plates.
Slice chicken.
Arrange chicken on top of greens, sprinkle with any remaining crumbs from the pan.
Serve with extra dressing on the side!