Skip the Wendy’s drive-through and instead make your own apple pecan chicken salad from scratch.
Tart Granny Smith apples, meaty pecans and breaded chunks of chicken are topped with a homemade honey orange balsamic vinaigrette.
This hearty salad is delicious and tastes better than anything on the fast food restaurant’s menu.
I don’t frequently eat fast food.
It was last summer on a road trip to the Outer Banks of North Carolina that the family decided to stop at Wendy’s.
Not in the mood for burgers, I selected an apple pecan chicken salad.
I was surprised how tasty it was.
I decided I could make a healthier version at home using a homemade dressing. Challenge excepted!
I think my version is better than anything fast food.
I’ve been eating a lot of salads for lunch as part of my New Year’s resolution.
I am doing a great job with that…it’s April after all.
I’m really not one to make resolutions but eating healthier shouldn’t take effort.
And the salad is so delicious it doesn’t feel like a chore.
My kids love Panko crusted chicken. I usually prepare plenty for leftovers that can be used in other recipes during the week.
This salad takes less than 30 minutes from pan to plate.
I left off the dried cranberries and crumbled blue cheese but it’s easy enough to add in moderation.
Next time you’re in the mood for Wendy’s, skip the drive-through line and make this easy and delicious salad at home.
Love apples? Be sure to try my Honeycrisp Apple Pecan Salad with an Apple Cider Vinaigrette.
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Granny Smith Apple Pecan Chicken Salad
Ingredients
- 2 boneless, skinless chicken breasts
- 1 eggs, beaten
- 1 cups Panko breadcrumbs
- 1/4 cup olive oil
- 4 cups baby spring lettuce mix
- 1/2 cup chopped pecans
- 1 Granny Smith apple, cored and sliced
- 1/4 cup dried cranberries, optional
For the vinaigrette:
- 1/2 cup extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 teaspoon whole grain mustard
- 2 teaspoons honey
- 3 tablespoon orange juice
- 2 tablespoons minced shallot
- 1/4 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Heat the oil in a large skillet over medium high heat.
- To prepare the chicken place the beaten egg into a shallow bowl. Dip each breast into the egg, then into the breadcrumbs. Transfer each to the hot skillet. Cook the chicken until golden brown, about 5 minutes per side.
- Transfer the chicken to a platter to cool. Then chop each chicken breast into cubes.
- Whisk together all the ingredients for the vinaigrette.
- Arrange the greens in two bowls. Top with chicken and apples. Sprinkle with pecans and drizzle the vinaigrette over the salad.
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Oooh I just love the combo of tart granny smith apples with sweet pecans and tangy white balsamic! This sounds delicious. 😀
Thanks Sarah…it’s delicious with the tart apples whether you add the chicken or not. 🙂
I absolutely love salads that have apples and pecans in them.
Such a great flavor combination. Thanks Rae 🙂
What a delicious salad! I love the flavor combination of apples and chicken, yum!
Me too…thanks Emily
That pecan crusted chicken sounds to-die-for! The whole salad looks light, refreshing and satisfying…perfect for these upcoming warm months!
Thanks Sarah…chicken and apples in a salad are my faves and they are delicious any time of the year.
This looks amazing! I love the flavor combinations. That crunchy chicken crust looks delicious!
I always have chicken cooked and in the fridge and this salad is an easy lunch or dinner option. Thanks Kim.