TGI Fridays’ Pecan Crusted Chicken Salad is a perfect blend of crunchy, savory, and fresh flavors that make it a standout dish. This salad combines tender chicken coated in a sweet pecan crust with crisp greens and a tangy dressing, creating a satisfying meal that’s both hearty and light. It’s a fantastic option for anyone craving something delicious yet wholesome.
We love how this recipe brings restaurant-quality flavor right to our kitchen. Whether you’re looking for a quick lunch or a crowd-pleasing dinner, this salad hits the spot every time. Plus, it’s easy to customize with your favorite greens or add-ons. Let’s dive into making this iconic salad that’s sure to become a new favorite in our recipe collection.
Ingredients
To recreate the TGI Fridays Pecan Crusted Chicken Salad at home, we need fresh ingredients for the crunchy chicken, vibrant salad, and tangy dressing. Each component combines perfectly to deliver the bold flavor and satisfying texture this dish is known for.
For the Pecan Crusted Chicken
- 2 boneless skinless chicken breasts, pounded to even thickness
- 1 cup pecans, finely chopped
- ½ cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 large egg
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil or vegetable oil, for frying
For the Salad
- 6 cups mixed salad greens (such as romaine, arugula, and radicchio)
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, thinly sliced
- ¼ cup red onion, thinly sliced
- ½ cup shredded cheddar cheese
- ¼ cup candied pecans (optional, for extra crunch)
For the Dressing
- ¼ cup mayonnaise
- 2 tablespoons ranch dressing
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon apple cider vinegar
- Salt and black pepper, to taste
| Ingredient Group | Key Ingredients |
|---|---|
| Pecan Crusted Chicken | Chicken breasts, pecans, panko, garlic powder, egg, oil |
| Salad | Mixed greens, cherry tomatoes, cucumber, red onion, cheddar cheese, candied pecans |
| Dressing | Mayonnaise, ranch, Dijon mustard, honey, apple cider vinegar |
Pro Tip: Using fresh pecans and panko ensures the chicken has a perfect crunchy texture that complements the freshness of the salad greens.
Equipment Needed
To master the TGI Fridays Pecan Crusted Chicken Salad at home, having the right equipment ensures precision and ease throughout the cooking process. Here’s a detailed list of essential tools we use to achieve that perfect crunch and fresh salad balance:
- Cutting Board: For safely chopping pecans, cucumbers, and tomatoes.
- Sharp Knife: To finely chop the pecans and slice the chicken breasts evenly.
- Mixing Bowls: One for combining the pecans and panko coating mix, another for the salad greens, and a third to whisk the dressing ingredients.
- Whisk: Ideal for emulsifying the dressing smoothly.
- Shallow Dish or Plate: To spread out the pecan and panko mixture evenly for coating the chicken.
- Non-stick Skillet or Frying Pan: For cooking the pecan crusted chicken to a golden brown.
- Tongs or Spatula: To handle the chicken in the pan without damaging the crust.
- Salad Spinner: Recommended for washing and drying the salad greens thoroughly to keep them crisp.
- Measuring Cups and Spoons: To ensure accurate ingredient quantities for both the salad and dressing.
- Serving Plate or Large Salad Bowl: To assemble and present the finished salad beautifully.
| Equipment | Purpose | Notes |
|---|---|---|
| Cutting Board | Chopping pecans, vegetables | Stable and clean surface preferred |
| Sharp Knife | Fine pecan chop, chicken slicing | Keep knife sharp for precision |
| Mixing Bowls | Combining coating & dressing ingredients | Multiple sizes for efficiency |
| Whisk | Emulsifying dressing | Stainless steel for durability |
| Shallow Dish | Coating chicken | Wide enough to evenly spread crumbs |
| Non-stick Skillet | Cooking chicken | Medium heat for even browning |
| Tongs or Spatula | Handling chicken in pan | Gentle grip to preserve crust |
| Salad Spinner | Washing and drying greens | Prevents soggy salad |
| Measuring Tools | Accurate ingredient measurement | Essential for consistent results |
| Serving Dish | Final salad assembly and presentation | Choose a size fitting salad volume |
Having these tools on hand allows us to prepare this signature pecan crusted chicken salad efficiently and with professional results every time. The right equipment works hand in hand with fresh ingredients to deliver that iconic TGI Fridays flavor experience in our own kitchen.
Prep Work
To achieve the perfect balance of crunchy pecan crust and fresh salad flavors for our TGI Fridays Pecan Crusted Chicken Salad, precise preparation is essential. Let’s break down the steps to get our ingredients ready for cooking and assembly.
Preparing the Chicken
- Trim and clean 2 boneless chicken breasts, removing excess fat.
- Pat dry the chicken with paper towels to help the coating adhere better.
- Slice each breast horizontally to create thinner cutlets about ½-inch thick, ensuring even cooking.
- Season both sides lightly with salt and freshly ground black pepper.
- Set up a dredging station with three shallow dishes:
- Flour (1 cup all-purpose flour)
- Egg wash (2 large eggs beaten with 1 tablespoon water)
- Pecan breadcrumb mix (1 cup finely chopped pecans + 1 cup panko breadcrumbs)
- Dip each chicken piece first in flour, shaking off excess, then into the egg wash, and finally press firmly into the pecan-panko mixture until fully coated.
- Place coated chicken on a wire rack to allow the crust to set before cooking.
Toasting the Pecans
To heighten the nutty flavor and enhance the crispiness of our pecan crust:
- Preheat a dry skillet over medium heat.
- Add 1 cup of pecans, stirring continually to prevent burning.
- Toast for 3 to 5 minutes until pecans turn golden and release a fragrant aroma.
- Transfer immediately to a cool plate to stop the cooking and cool completely.
- Once cool, chop finely before combining with panko for the crust.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Toast Pecans | Medium | 3-5 minutes | Stir frequently, avoid dark browning |
Preparing the Salad Ingredients
- Wash and dry fresh salad greens thoroughly using a salad spinner for crispness. Use a combination of romaine, iceberg, and baby greens.
- Slice 1 cup of cherry tomatoes in halves for vibrant color and a juicy burst.
- Peel and thinly slice 1 small cucumber into rounds.
- Optionally, chop ¼ cup red onion finely for a mild sharpness.
- Set all vegetables in a large bowl and keep chilled until ready to toss with the dressing and chicken.
By completing these preparation steps, we ensure every component of our TGI Fridays Pecan Crusted Chicken Salad comes together perfectly—crispy chicken, toasted pecans, and fresh, vibrant salad greens that deliver on texture and flavor.
Directions
Follow these detailed steps to create the perfect TGI Fridays Pecan Crusted Chicken Salad that balances crunchy textures and fresh, vibrant flavors.
Making the Pecan Crusted Chicken
- Trim and Season
Pat the boneless chicken breasts dry. Season both sides generously with salt and black pepper.
- Prepare the Dredging Station
In three shallow dishes, place the following:
- Dish 1: 1/2 cup all-purpose flour
- Dish 2: 1 large egg, beaten
- Dish 3: A mixture of 1/2 cup finely chopped pecans and 1/2 cup panko breadcrumbs
- Coat the Chicken
Dip each chicken breast sequentially into the flour, then the egg, and finally press into the pecan-panko mixture. Ensure an even crust covers both sides.
- Toast the Pecan Coating
Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.
Place the coated chicken breasts in the pan and cook 4-5 minutes per side until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
- Rest the Chicken
Transfer cooked chicken to a plate and let rest for 5 minutes before slicing. This ensures juiciness and flavor retention.
Assembling the Salad
- Prepare the Base Greens
Use a salad spinner to dry 4 cups mixed greens (romaine, baby spinach, arugula). Place them in a large salad bowl.
- Add Fresh Vegetables
Slice 1 cup cherry tomatoes in halves, 1/2 cucumber into thin rounds, and optionally add 1/4 cup thinly sliced red onion.
- Slice the Chicken
Cut the rested pecan crusted chicken into thin strips for easy serving and even distribution.
- Combine the Salad
Arrange chicken strips on top of the greens and vegetables to display the crusted texture.
Preparing and Adding the Dressing
- Whisk the Dressing
In a small bowl, combine:
- 1/4 cup mayonnaise
- 1/4 cup ranch dressing
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
Whisk until smooth and fully emulsified.
- Dress the Salad
Drizzle the dressing evenly over the assembled salad or serve on the side for individual customization.
- Toss and Serve
Gently toss the salad to coat the greens and vegetables with dressing without disturbing the pecan crust on the chicken.
Cooking Times and Temperature Summary
| Step | Time | Temperature |
|---|---|---|
| Cooking Chicken | 4-5 minutes per side | Medium heat |
| Internal Chicken Temp | N/A | 165°F (74°C) |
| Chicken Resting Time | 5 minutes | Room temperature |
By carefully following each step, we create a crisp, flavorful pecan crust and a refreshing salad base, culminating in a restaurant-quality TGI Fridays Pecan Crusted Chicken Salad at home.
Serving Suggestions
To elevate our TGI Fridays Pecan Crusted Chicken Salad, we focus on complementary side dishes and beverage pairings that enhance the meal’s balanced flavors and textures. Here are several serving suggestions to create a complete dining experience:
Perfect Pairings for the Salad
- Warm, crusty bread: Serve slices of artisan sourdough or ciabatta to provide a hearty contrast to the crisp greens and crunchy pecan crust.
- Light soups: A bowl of chilled cucumber gazpacho or classic tomato basil soup pairs well to round out the meal without overpowering the salad’s delicate flavors.
- Roasted vegetables: Lightly seasoned, roasted asparagus or Brussels sprouts add a warm, savory element.
Beverage Complements
- White wine: A chilled Sauvignon Blanc or Chardonnay complements the salad’s pecan crust and tangy dressing.
- Iced tea: Prepare a refreshing lemon or peach iced tea for a non-alcoholic option that refreshes the palate.
- Sparkling water: Serve with a squeeze of lime or cucumber slices for a crisp, clean finish.
Presentation Tips
To maximize both visual appeal and flavor harmony:
- Slice the pecan crusted chicken into thin strips to display the nutty coating.
- Arrange the chicken atop a bed of mixed greens, allowing contrasting colors from the cherry tomatoes, cucumbers, and red onion to shine.
- Drizzle the honey Dijon dressing artistically across the salad just before serving to maintain crisp textures.
- Garnish with a few extra toasted pecans for an added crunch and rustic look.
Serving Size & Nutritional Snapshot
| Component | Quantity Per Serving | Notes |
|---|---|---|
| Pecan Crusted Chicken | 4-5 oz | Provides lean protein |
| Mixed Salad Greens | 2 cups | Fresh, crisp base |
| Cherry Tomatoes | ½ cup | Adds sweetness and color |
| Cucumbers | ½ cup | Refreshing crunch |
| Honey Dijon Dressing | 2 tbsp | Balances tang and sweetness |
“Serving our pecan crusted chicken salad with thoughtfully chosen sides and drinks transforms a simple salad into a memorable meal that showcases both texture and flavor.”
By following these serving suggestions, we ensure our recreated TGI Fridays classic emerges as a balanced, fresh, and visually appealing dish fitting any occasion.
Make-Ahead Instructions
To enjoy our TGI Fridays Pecan Crusted Chicken Salad any time with maximum convenience, we can prepare several components in advance without compromising freshness or flavor. Follow these steps to streamline your salad assembly and keep the crunchy, savory textures intact.
Prepare the Pecan Crusted Chicken Ahead
- Toast the pecans: Toasting pecans in a dry skillet until fragrant takes only 5 minutes but boosts flavor dramatically. Store toasted pecans in an airtight container for up to 3 days.
- Bread and crust the chicken: We recommend coating the chicken with the pecan-panko mixture right before cooking for optimal crunch. However, you can prepare the dredging station and chill the flour, egg wash, and pecan-panko mix separately for up to 24 hours.
- Cook and store the chicken: Fully cook the pecan crusted chicken breasts, let them cool completely, and store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven at 300°F (150°C) for 10 minutes to preserve crispness.
Salad Greens and Vegetables
- Wash and dry greens: Use a salad spinner to thoroughly wash and dry your mixed greens. Store them in a paper towel-lined airtight container to keep them crisp for 2-3 days.
- Slice cherry tomatoes and cucumbers: Prepare and store sliced vegetables in separate airtight containers in the refrigerator. This prevents moisture release, maintaining their firmness.
Dressing Preparation
- Make the dressing ahead: Whisk together mayonnaise, ranch dressing, Dijon mustard, honey, and apple cider vinegar. Store the dressing in a sealed jar or container in the fridge for up to 5 days. Shake well before use.
| Component | Make-Ahead Option | Storage Duration | Storage Method |
|---|---|---|---|
| Toasted pecans | Toast and cool | 3 days | Airtight container |
| Dredging station (flour, egg wash, pecan-panko) | Prepare separately, refrigerate | 24 hours | Covered containers |
| Cooked pecan crusted chicken | Cool and refrigerate | 2 days | Airtight container |
| Salad greens | Washed and dried | 2-3 days | Paper towel-lined container |
| Sliced vegetables | Slice and store separately | 2 days | Airtight containers |
| Dressing | Whisk and refrigerate | 5 days | Sealed jar/container |
Assembly Day Tips
- Reheat the chicken briefly to maintain crispy pecan crust.
- Toss salad greens lightly with dressing to prevent sogginess.
- Arrange sliced chicken over the salad just before serving to keep the textures distinct.
- Garnish with extra toasted pecans if desired for added crunch and flavor.
By following these make-ahead instructions we ensure the iconic crunch and freshness of the TGI Fridays Pecan Crusted Chicken Salad recipe shines through even on busy days.
Conclusion
Bringing the TGI Fridays Pecan Crusted Chicken Salad into our kitchens lets us enjoy a perfect blend of textures and flavors anytime. With a few fresh ingredients and the right techniques, we can create a dish that feels both indulgent and wholesome.
Whether for a quick lunch or a special dinner, this recipe offers flexibility and satisfaction that fits our busy lives. Let’s embrace the process and make this salad a go-to favorite that impresses every time.
Frequently Asked Questions
What makes the Pecan Crusted Chicken Salad from TGI Fridays special?
The salad combines tender chicken with a sweet pecan crust, fresh greens, and a tangy dressing for a crunchy, savory, and fresh flavor profile.
Can I make this salad at home easily?
Yes, the recipe includes simple steps and common ingredients, making it easy to replicate restaurant-quality flavor at home.
What ingredients do I need for the pecan crust?
You need boneless chicken breasts, finely chopped fresh pecans, panko breadcrumbs, and seasoning.
What kind of dressing is used for this salad?
The dressing is a blend of mayonnaise, ranch dressing, Dijon mustard, honey, and apple cider vinegar.
What equipment do I need to prepare this salad?
Basic kitchen tools like a cutting board, sharp knife, mixing bowls, whisk, non-stick skillet, tongs, and salad spinner are essential.
How do I ensure the chicken has a crunchy crust?
Use fresh pecans and panko breadcrumbs, and toast the pecans to enhance flavor and crispiness before cooking.
Can the salad be customized?
Yes, you can switch up the greens and add vegetables or toppings to suit your taste.
How do I keep the salad fresh if I prepare it in advance?
Toast pecans, cook the chicken ahead, and store salad components separately. Assemble just before serving to maintain crunchiness.
What are good side dishes and drinks to serve with this salad?
Try warm crusty bread, light soups, roasted vegetables, chilled white wine, iced tea, or sparkling water.
Is this salad a healthy meal option?
Yes, it balances protein from chicken, healthy fats from pecans, and fresh vegetables for a wholesome, nutrient-rich dish.