pecan crusted chicken salad

This was an instant favorite among my family! I found this recipe and absolutely love it. The chicken is a little bit time consuming but you can do some of the steps ahead. It looks a bit complicated, but it really isn't. The salad ingredients can be changed to whatever you want in your salad. It is a great summer dinner!

Dipping mixture
-2 egg whites
-2 tsp cornstarch
-juice of 1/2 lemon
Whisk all together in shallow bowl, set aside

Crusting mixture
-1 cup course dry bread crumbs (I just left two heals of whole wheat sandwich bread on my counter in the morning and then pulsed them in the food processor that evening when I was ready to make this and they were so yummy! Or you can use store bought bread crumbs but they sometimes have a lot of junk in them)
-1 Tbsp Chopped fresh parsley (you can use 1 tsp dried if you don't have fresh)
-1 tsp salt
-1/4 tsp pepper
-zest of one lemon
-3/4 cup findely copped pecans
-1/2 t dried oregano
-1/2 tsp dried thyme
-1/2 tsp paprika
-1/4 tsp cayenne
Mix all and lay out flat in shallow dish or on plate, set aside

1. Get dipping station and crusting station all ready then halve and pound out two defrosted chicken breasts. 2. Dip each piece of chicken in coating mixture and then transfer to crusting mixture and pat mixture into chicken until thoroughly coated on both sides. 3. Repeat until all chicken is crusted. 4. Heat 3 Tbsp of olive oil in a large skillet on the stove over medium-high heat. 5. Place crusted chicken in sautee pan for about 3 minutes each side, or until golden brown and crisp. 6. Transfer skillet to a 450 degree oven to finish cooking, about 8 minutes longer (if you don't have an oven proof skillet, just transfer carefully to an ovenproof dish).

Meanwhile toss in large bowl
-8 cups of any kind of greens or lettuce
-4 oz goat cheese ( I used feta because I had it)
-1/2 cup red onion sliced thinly
-1 avacado chopped
-2 tomatoes chopped
- finely chopped or shredded carrots to taste

Honey Mustard Dressing
-1/4 cup honey
-3 Tbsp dijon mustard
-3 Tbsp extra virgin olive oil
-1 Tbsp minced shallot or onion
-1 Tbsp apple cider vinegar
-juice of half a lemon
-salt and pepper to taste
Whisk all together and set aside

When chicken is done, let it rest for a couple minutes. Pour dressing over salad and toss. Dish up salad mixture on individual plates and top each salad with sliced chicken. Sprinkle toasted crumbs from chicken pan over salad and serve immediately.