Rating: 4.5 stars
79 Ratings
  • 5 star values: 45
  • 4 star values: 26
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0

Juicy, warm chicken breasts baked in a crunchy pecan and garlic flavored coating sit on a bed of crisp romaine lettuce. Dried cranberries and mandarin oranges add a sweetness that is balanced by the tanginess of crumbled blue cheese. Ranch dressing ties the dish together to make a wonderfully light, filling salad.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • Place the creamy garlic dressing and pecans in separate bowls. Dip each chicken breast in the dressing then in the pecans to coat. Arrange chicken on a baking sheet.

  • Bake chicken 25 minutes in the preheated oven, until juices run clear. Cool slightly, and cut into strips.

  • On serving plates, arrange equal amounts of the lettuce, mandarin oranges, cranberries, and blue cheese. Top with equal amounts chicken, and serve with Ranch dressing.

Nutrition Facts

956 calories; protein 35.4g; carbohydrates 47.9g; fat 70.2g; cholesterol 96.6mg; sodium 1473.1mg. Full Nutrition
Advertisement