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Brown Sugar & Pecan Crusted Chicken Goat Cheese Salad


  • • 2 pieces (2 Oz. Size) Boneless, Skinless Chicken Breasts
  • • Sea Salt, to taste
  • • 1 cup Pecans, Ground
  • • ¼ cups Brown Sugar
  • • ¼ cups Bread Crumbs
  • • 2 whole Eggs, Beaten
  • • 5 cups Romaine Lettuce Salad Mix
  • • ⅓ cups Dried Cranberries
  • • 2 whole Hard Boiled Eggs, Peeled And Diced
  • • 2 whole Celery Ribs, Chopped
  • • ½ Green Bell Pepper, Diced
  • • ¼ cups Red Onion, Diced
  • • 1 cup Grape Tomatoes
  • • 1 whole Cucumber, Sliced
  • • 8 ounces, weight Crumbled Goat Cheese
  • • 1 cup Croutons
  • • 3 Tablespoons Sweet Vadalia Onion Salad Dressing


  1. Preheat oven to 325ºF. Spray a baking sheet with cooking spray and set it aside.
  2. Season the chicken breasts on both sides with sea salt. Combine the ground pecans, brown sugar, and bread crumbs in a shallow bowl or plate. Beat the eggs in another shallow bowl. Dip the chicken in the beaten eggs and then coat the chicken breasts on both sides with the bread crumb mixture. Place the chicken breasts on the baking sheet.
  3. Place baking sheet on the highest oven rack and bake for 15-20 minutes or until cooked. Because there is sugar in the bread crumb mixture, your chicken will begin to caramelize towards the end of the cooking time. When finished baking, remove the baking sheet from the oven, sprinkle chicken with a little sea salt and set aside.
  4. In a large bowl combine the salad mix, dried cranberries, eggs, celery, green bell pepper, red onion, grape tomatoes, cucumber slices, goat cheese and croutons. Add the dressing and toss to coat the salad. Turn the salad onto two plates. Take one piece of your chicken breast and cut into slices and place on top of each salad. Enjoy!