Pecan Crusted Chicken Salad (TNT)

Pecan Crusted Chicken Salad

Juicy, warm chicken breasts baked in a crunchy pecan and garlic flavored
coating sit on a bed of crisp romaine lettuce. Dried cranberries and
mandarin oranges add a sweetness that is balanced by crumbled blue
cheese. Ranch dressing ties the dish together to make a wonderfully
light, filling salad.

Makes: 4 servings

1 cup creamy garlic salad dressing
1 cup finely chopped pecans
4 skinless, boneless chicken breast halves 1 head romaine lettuce
leaves, torn into 1/2 inch wide strips 1 (15 ounce) can mandarin
oranges, drained 1 cup dried cranberries
4 ounces blue cheese, crumbled*
1/2 cup Ranch dressing**

Preheat oven to 400 degrees F.Place the creamy garlic dressing and
pecans in separate bowls. Dip each chicken breast in the dressing then
in the pecans to coat. Arrange chicken on a baking sheet.Bake chicken 25
mins in the preheated oven, until juices run clear. Cool slightly, and
cut into strips.On serving plates, arrange equal amounts of the lettuce,
mandarin oranges, cranberries, and blue cheese. Top with equal amounts
chicken, and serve with Ranch dressing.

Recipe source: Diana Rattray, Southern U.S. Cuisine.
Recipe source: CreativeCookingCorner yahoo group, submitted by whomeworry.