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Southern Style Salad

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“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.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Pecan-Crusted Chicken:
  2. Combine 1 cup finely chopped pecans, 1/2 teaspoon seasoned salt and 1/4 teaspoon pepper.
  3. Coat 4 boneless, skinless chicken breast halves with 2 tablespoons melted butter, then pecan mixture.
  4. Bake at 350° for 25 minutes or until chicken is thoroughly cooked.
  5. Allow chicken to cool slightly.
  6. 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).
  7. Candied Bacon:
  8. In shallow dish, combine brown sugar with seasoned salt.
  9. Evenly coat bacon with brown sugar mixture.
  10. In shallow microwave-safe dish, arrange bacon. (I did put mine on paper towels and covered with a piece of paper toweling as well).
  11. Microwave at HIGH, turning once, 4-5 minutes or until crisp; crumble and set aside. Watch closely so it doesn't burn.
  12. On large shallow serving platter, arrange greens.
  13. Evenly top with candied bacon and remaining ingredients, arranging in rows.
  14. Just before serving, drizzle with Dressing.

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