We’ve always been fans of TGI Fridays’ Pecan Crusted Chicken Salad, that irresistible mix of crunchy pecans and juicy chicken atop fresh greens. It’s a restaurant favorite that captures the essence of comfort with a gourmet twist, drawing from American diner vibes to create a meal that’s both hearty and light.
In our kitchen, we’ve recreated this iconic dish so you can enjoy it anytime without leaving home. With simple ingredients and easy steps, we’ll show you how to nail that perfect pecan crust and zesty dressing that makes it stand out.
Ingredients
We believe that the heart of our homemade TGI Fridays Pecan Crusted Chicken Salad lies in selecting high-quality ingredients that deliver that signature crunch and zest. Below, we list them in the order they are used, with prep notes for precision.
Chicken Components
- 2 boneless, skinless chicken breasts (about 1 pound total, pounded to ½-inch thickness for even cooking and crusted perfection)
- 1 cup pecans (finely chopped to create a crunchy coating that mimics the restaurant’s texture)
- ½ cup all-purpose flour (sifted for a smooth dredge that helps the pecan crust adhere)
- 2 large eggs (beaten to bind the flour and pecans, ensuring a golden-brown finish)
Salad Base
- 6 cups mixed greens (such as romaine and spinach, washed and dried for a fresh, crisp foundation)
- 1 cup cherry tomatoes (halved for easy biting and a burst of juiciness)
- ½ red onion (thinly sliced for a sharp, tangy contrast that balances the richness)
Dressing and Toppings
- ¼ cup olive oil (extra-virgin for a robust flavor in the vinaigrette)
- 2 tablespoons balsamic vinegar (mixed with a pinch of salt and pepper to craft a zesty dressing)
- ½ cup feta cheese (crumbled for a creamy, salty accent that elevates the overall taste)
- ¼ cup dried cranberries (for a sweet, chewy element added just before serving)
Required Tools
Now that we’ve gathered our fresh ingredients for the TGI Fridays-inspired Pecan Crusted Chicken Salad, let’s equip ourselves with the essential tools to prepare it efficiently. Having the right kitchen gear ensures smooth steps from breading the chicken to assembling the salad, allowing us to achieve that signature crunch and vibrant presentation.
We’ll organize these tools by the sequence of use in our recipe process, making it straightforward to follow along.
- Mixing Bowls (Set of 2-3): We use these for combining the pecan mixture and whisking eggs, ensuring even coating on the chicken for that irresistible crust.
- Whisk: Ideal for beating eggs quickly and thoroughly, helping us create a smooth base for the pecan breading.
- Measuring Cups and Spoons: These allow us to measure ingredients like flour and chopped pecans accurately, guaranteeing the perfect balance of flavors and textures.
- Cutting Board and Chef’s Knife: We rely on these for slicing chicken breasts and chopping vegetables such as cherry tomatoes and red onion, promoting safe and precise prep work.
- Frying Pan or Skillet (Non-stick, 10-12 inches): Key for searing the pecan-crusted chicken to golden perfection, locking in juices while adding a delightful crisp.
- Baking Sheet with Parchment Paper: If oven-baking the chicken, this tool helps us achieve even cooking and easy cleanup, maintaining the nutty crunch without sticking.
- Tongs: We use these to flip and handle the chicken during cooking, preventing breakage and ensuring even browning.
- Salad Bowl (Large): Perfect for tossing together the mixed greens, toppings, and dressing, allowing us to present a restaurant-quality salad at home.
With these tools at hand, we’re set to move seamlessly into the preparation steps, capturing the essence of this beloved dish.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we will walk you through the straightforward steps to create our homemade version of TGI Fridays Pecan Crusted Chicken Salad, ensuring a crispy, nutty crust and vibrant flavors in every bite.
Prep
First, we prepare the chicken for its signature pecan crust. Start by placing 4 boneless chicken breasts on a clean cutting board and use a meat mallet to gently pound them to an even ½-inch thickness, which helps them cook uniformly and absorb flavors.
Next, in a medium mixing bowl, combine 1 cup of finely chopped pecans, ½ cup of all-purpose flour, and 1 teaspoon of salt and pepper for the coating mixture—stir well to ensure even distribution. In another bowl, beat 2 large eggs with a whisk until smooth and frothy, creating a perfect adhesive for the crust.
While the coatings rest, turn to the salad components. Rinse and dry 6 cups of mixed greens in a salad spinner, then slice 1 cup of cherry tomatoes in half and thinly slice ½ a red onion for added crunch and color. Measure out ½ cup of dried cranberries and ¼ cup of crumbled feta cheese into separate small bowls, setting the stage for a refreshing base that highlights the pecan crusted chicken‘s texture.
Cook
With our prep complete, we move to cooking the chicken to golden perfection. Dip each pounded chicken breast first into the egg mixture, ensuring full coverage, then dredge it in the pecan-flour blend, pressing gently so the nuts adhere and form a crunchy exterior that will delight with every bite.
Heat 2 tablespoons of extra-virgin olive oil in a non-stick skillet over medium heat until shimmering. Add the coated chicken breasts and sear for 4-5 minutes per side until the crust turns a deep golden brown and the internal temperature reaches 165°F, as verified with a meat thermometer—this step locks in juicy tenderness while delivering that irresistible nutty aroma.
If needed, transfer the seared chicken to a baking sheet lined with parchment paper and finish in a preheated 375°F oven for an additional 5-7 minutes to ensure thorough cooking without over-browning the pecans.
Assemble
We bring it all together in a large salad bowl to create a visually stunning and flavorful dish. Start by tossing the prepared mixed greens with 2 cups of sliced cherry tomatoes, ½ sliced red onion, ½ cup of dried cranberries, and ¼ cup of crumbled feta cheese, then drizzle with a zesty dressing made from whisking ¼ cup of extra-virgin olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper for a tangy contrast that elevates the pecan crusted chicken.
Slice the cooked chicken into ½-inch strips and arrange it atop the salad greens, allowing the warm, crispy pieces to mingle with the cool, fresh elements for a harmonious blend of textures and tastes. Serve immediately to capture the salad’s vibrant colors and the satisfying crunch of the pecans against the juicy chicken.
Conclusion
We’re thrilled you’ve followed along with our take on the TGI Fridays Pecan Crusted Chicken Salad recipe
It’s a simple way to bring that restaurant magic to your kitchen and impress your loved ones
With fresh ingredients and easy steps we’ve outlined you’ll nail that perfect crunch and zest every time
Experiment with tweaks to make it your own and savor the homemade joy it delivers
Frequently Asked Questions
What is Pecan Crusted Chicken Salad from TGI Fridays?
Pecan Crusted Chicken Salad is a popular TGI Fridays dish featuring juicy chicken coated in a crunchy pecan crust, served on fresh greens with veggies, cheese, and a zesty dressing. It’s a comforting, gourmet option that blends textures and flavors for a satisfying meal.
What ingredients are needed for a homemade version?
For a homemade Pecan Crusted Chicken Salad, you’ll need boneless chicken breasts, chopped pecans, flour, eggs for the chicken; mixed greens, cherry tomatoes, red onion for the base; and extras like balsamic vinegar, olive oil, feta cheese, and dried cranberries for dressing and toppings. Focus on high-quality items for the best taste.
How do I make the pecan crust for the chicken?
To make the pecan crust, pound chicken to even thickness, then coat in a mixture of chopped pecans, flour, and seasonings. Dip in beaten eggs first for adhesion. Sear in a skillet until golden and cooked through to 165°F internal temperature for a crispy, flavorful result.
What kitchen tools are required to prepare this salad?
You’ll need mixing bowls, a whisk, measuring cups and spoons, a cutting board and chef’s knife, a non-stick skillet, a baking sheet with parchment paper, tongs, and a large salad bowl. These basics help assemble the salad efficiently and safely.
How long does it take to make Pecan Crusted Chicken Salad?
Prep time is about 15-20 minutes, and cooking takes 10-15 minutes, so the total time is around 30-35 minutes. It’s quick for a homemade gourmet meal, perfect for weeknights.
Can I substitute ingredients in the recipe?
Yes, you can swap pecans for walnuts if needed, use spinach instead of mixed greens, or opt for goat cheese in place of feta. Keep the core flavors intact with balsamic dressing, but adjust based on dietary needs while maintaining balance.
What tips ensure the best results for this salad?
Use fresh, high-quality ingredients for vibrant flavors. Pound chicken evenly for uniform cooking, sear on medium heat to avoid burning the pecans, and toss greens gently with dressing just before serving. Let the chicken rest briefly for juicier slices.