Southern Style Salad

Name: Southern Style Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 4 large boneless skinless chicken breast halves; 1 cup pecans, very finely chopped; 1/2 teaspoon seasoning salt (such as Lawry's); 1/4 teaspoon black pepper; 4 tablespoons butter, melted; 1/2 cup dark brown sugar, firmly packed; 1/2 teaspoon seasoning salt (such as Lawry's); 1/2 lb bacon, thick sliced; 3 quarts iceberg lettuce or 3 quarts romaine lettuce, coarsely chopped; 1 (15 1/2 ounce) can black-eyed peas, rinsed and drained; 1 (11 ounce) can whole kernel corn or 1 (11 ounce) can mexican style whole kernel corn, drained; 2 medium tomatoes, chopped; 1 cup cheddar cheese, shredded (about 4 oz.); 1 cup ranch dressing or 1 cup bleu cheese salad dressing

Submitted by Brenda.

"Black-eyed peas, candied bacon, pecan crusted chicken breast-YUM! A terrific summer meal. It looks a little involved, but is really very easy as you can prep everything else as the chicken cooks. Try a Southwestern/Southern fusion by substituting ingredients as you like ex: Black beans vs black-eyed peas, add sliced avocado, Jack vs cheddar, you decide :) We like our corn and beans or peas warmed a bit, and ate this as a slightly warm salad. Note: After making the recipe as directed, I wished I would have doubled the bacon as it really made the salad special."

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photo by Brenda.

Ready In:: 40mins
Ingredients:: 14
Serves:: 8

ingredients

Pecan Crusted Chicken
4 large boneless skinless chicken breast halves
1 cup pecans, very finely chopped
¹⁄₂ teaspoon seasoning salt (such as Lawry's)
¹⁄₄ teaspoon black pepper
4 tablespoons butter, melted
Candied Bacon
¹⁄₂ cup dark brown sugar, firmly packed
¹⁄₂ teaspoon seasoning salt (such as Lawry's)
¹⁄₂ lb bacon, thick sliced
Salad
3 quarts iceberg lettuce or 3 quarts romaine lettuce, coarsely chopped
1 (15 1/2 ounce) can black-eyed peas, rinsed and drained
1 (11 ounce) can whole kernel corn or (11 ounce) can mexican style whole kernel corn, drained
2 medium tomatoes, chopped
1 cup cheddar cheese, shredded (about 4 oz.)
1 cup ranch dressing or 1 cup bleu cheese salad dressing

directions

Pecan-Crusted Chicken:
Combine 1 cup finely chopped pecans, 1/2 teaspoon seasoned salt and 1/4 teaspoon pepper.
Coat 4 boneless, skinless chicken breast halves with 2 tablespoons melted butter, then pecan mixture.
Bake at 350° for 25 minutes or until chicken is thoroughly cooked.
Allow chicken to cool slightly.
Slice Chicken on the diagonal into about 1/2 inch thick slices. (If the pecans fall off a bit when slicing, just sprinkle them over the top after arranging chicken slices on the platter).
Candied Bacon:
In shallow dish, combine brown sugar with seasoned salt.
Evenly coat bacon with brown sugar mixture.
In shallow microwave-safe dish, arrange bacon. (I did put mine on paper towels and covered with a piece of paper toweling as well).
Microwave at HIGH, turning once, 4-5 minutes or until crisp; crumble and set aside. Watch closely so it doesn't burn.
On large shallow serving platter, arrange greens.
Evenly top with candied bacon and remaining ingredients, arranging in rows.
Just before serving, drizzle with Dressing.

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Reviews

This is absolutely delicious. We had it for Mother's Day Lunch and everyone enjoyed it. I'll definitely keep making this one!

emilyjoaustin
Served this last night for friends. Presented beutifully.

Maria 7
Hello, I can tell you this is very smart, typical(southern) and one of the most delicious dish one can prepare.

Chef Chonka
5 stars for this one is so pretty and GOOD. Would not change a thing

Crazy Granny
This is an outstanding tasting salad. There is nothing I would change about it. I will making this often!

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