Pecan Crusted Chicken Salad


  • 4 boneless, skinless chicken breasts (about 1 1/4 pounds)
  • 1/4 cup of low-fat plain yogurt
  • 2 teaspoons of Dijon mustard
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 cup of pecans from Orangeburg Pecan Company, finely chopped.
  • Cooking spray
  • 8 cups of mixed salad greens
  • 1/4 cup of low-fat balsamic vinaigrette dressing


  • Preheat oven to 375°F and coat a baking sheet with cooking spray.
  • In a small bowl, whisk together the yogurt, mustard, salt and pepper.
  • Place the pecans in a shallow dish.
  • Dip each chicken breast in the yogurt mixture, then coat with the pecans, pressing gently to adhere.
  • Place the chicken on the prepared baking sheet and spray lightly with cooking spray.
  • Bake for 25 to 30 minutes or until the chicken is cooked through and the pecans are golden.
  • Cut the chicken into thin slices and serve over the salad greens, drizzled with the dressing.
  • Enjoy your pecan crusted chicken salad!