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Warm Savory Yam and Pecan Chicken Salad

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Submitted by: lidyca

 

Spinach salad topped with a breaded chicken breast, honey roasted pecans and a sweet dressing made with yams, cinnamon and brown sugar.
 

Ingredients

  • 1/2 cup pecans
  • 1/2 cup honey
  • 3 chicken cutlets uncooked, cut into bite sized pieces
  • 1 egg, beaten
  • 1/2 cup flour
  • 1 tsp salt
  • Dash pepper
  • 1 tbsp parsley flakes
  • Dash nutmeg
  • 4 tbsp olive oil
  • 1 16 oz can candied yams in syrup, do not drain
  • 1/4 cup milk
  • 1/4 cup brown sugar
  • 1 tbsp cinnamon
  • Dash nutmeg
  • 2 cups fresh spinach or favorite lettuce

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Method

Preheat oven to 350 degrees. Place pecans on a baking sheet. Roast for 15 minutes. Place pecans in small pot with 1/2 cup honey. Simmer 5 minutes and set aside. Dip chicken in egg, then coat with flour seasoned with salt, pepper, parsley flakes and nutmeg. Place oil in frying pan. Cook chicken about 8-9 minutes until golden brown and set aside. Mash yams with syrup. Place in small pot and bring to a simmer. Stir in milk, brown sugar, cinnamon and nutmeg. Simmer for about 5 minutes. Place spinach on 4 serving plates and top with chicken. Pour on warm yam sauce. Top with honey roasted pecans.

 

Notes:

 

Number of Servings: 4

 

Submitted by: lidyca ()

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