Southern Style Salad - cooking recipe

Ingredients

Pecan Crusted Chicken
4 large boneless skinless chicken breast halves
1 cup pecans, very finely chopped
1/2 teaspoon seasoning salt (such as Lawry's)
1/4 teaspoon black pepper
4 tablespoons butter, melted
Candied Bacon
1/2 cup dark brown sugar, firmly packed
1/2 teaspoon seasoning salt (such as Lawry's)
1/2 lb bacon, thick sliced
Salad
3 quarts iceberg lettuce or 3 quarts romaine lettuce, coarsely chopped
1 (15 1/2 ounce) can black-eyed peas, rinsed and drained
1 (11 ounce) can whole kernel corn or (11 ounce) can mexican style whole kernel corn, drained
2 medium tomatoes, chopped
1 cup cheddar cheese, shredded (about 4 oz.)
1 cup ranch dressing or 1 cup bleu cheese salad dressing

Preparation

Pecan-Crusted Chicken:
Combine 1 cup finely chopped pecans, 1/2 teaspoon seasoned salt and 1/4 teaspoon pepper.
Coat 4 boneless, skinless chicken breast halves with 2 tablespoons melted butter, then pecan mixture.
Bake at 350\u00b0 for 25 minutes or until chicken is thoroughly cooked.
Allow chicken to cool slightly.
Slice Chicken on the diagonal into about 1/2 inch thick slices. (If the pecans fall off a bit when slicing, just sprinkle them over the top after arranging chicken slices on the platter).
Candied Bacon:
In shallow dish, combine brown sugar with seasoned salt.
Evenly coat bacon with brown sugar mixture.
In shallow microwave-safe dish, arrange bacon. (I did put mine on paper towels and covered with a piece of paper toweling as well).
Microwave at HIGH, turning once, 4-5 minutes or until crisp; crumble and set aside. Watch closely so it doesn't burn.
On large shallow serving platter, arrange greens.
Evenly top with candied bacon and remaining ingredients, arranging in rows.
Just before serving, drizzle with Dressing.