Pecan-Crusted Chicken Salad With Fig Vinaigrette

• 1 cup chopped pecans
• 1/2 cup panko (Japanese) bread crumbs
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon dried sage leaves, crushed
• 1/4 teaspoon dried basil
• 1/8 teaspoon cayenne pepper
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
• 6 tablespoons fig preserves
• 3 tablespoons balsamic vinegar
• 1 small garlic clove, minced
• 6 tablespoons olive oil
• 9 cups torn mixed salad greens
• 3/4 cup crumbled goat cheese
• 3 tablespoons dried blueberries

1. Place pecans in a food processor; cover and process until finely chopped. Add the bread crumbs, rosemary, salt, sage, basil and cayenne; process until combined. Transfer to a shallow bowl.
2. Coat chicken strips with pecan mixture. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 375u0b0 for 20-25 minutes or until no longer pink, turning once.
3. For vinaigrette, in a small saucepan over low heat, melt preserves. Transfer to a small bowl; add vinegar and garlic. Gradually whisk in oil.
4. Divide salad greens among six plates; sprinkle with cheese and blueberries. Top with chicken. Drizzle with vinaigrette. Serve immediately.

pecans, bread crumbs, rosemary, salt, sage, dried basil, cayenne pepper, chicken breasts, preserves, balsamic vinegar, garlic, olive oil, goat cheese, blueberries

Taken from www.tasteofhome.com/recipes/pecan-crusted-chicken-salad-with-fig-vinaigrette/ (may not work)