Peach, Blue Cheese and Grape Salad with Pecan Crusted Chicken
Serves: 4 dinner portions and 6 first courses
  • 2 chicken breasts, halved lengthwise and cut into strips
  • 1 ½ cups pecans
  • ½ cup panko breadcrumbs
  • 2 ½ teaspoons brown sugar
  • ½ teaspoon salt
  • Black pepper
  • 2 egg whites
  • Lettuce
  • 2 peaches, cheeks cut off and cubed
  • 1 cup grapes, halved
  • 2.5 ounces blue cheese
  • 2 tablespoons apple cider vinegar
  • 1 ½ teaspoons sugar
  • 3 tablespoons olive oil
  • salt and pepper to taste
  1. Preheat oven to 375 degrees. In a food processor, pulse pecans, breadcrumbs, brown sugar and ½ teaspoon salt until pecans are crushed. Season with salt and pepper to taste. Whisk egg whites and one tablespoon water together until whites are light and frothy. Dip chicken in egg, then in pecan mixture. Coat and place on a greased baking sheet. Bake 15-20 minutes, turning halfway through, until chicken is brown and cooked through.
  2. In a small bowl, whisk together vinegar and sugar, slowly whisk in olive oil. Season to taste with salt and pepper.
  3. Toss lettuce with dressing, grapes and peaches. Season with salt and pepper to taste. Top with blue cheese and pecan crusted chicken.
Recipe by Cooking for Keeps at