Hazelnut Crusted Chicken Salad
Want a departure from your average salad? This elegant Hazelnut Crusted Chicken Salad features pears, cranberries, feta, and balsamic vinaigrette!
You know, I’ve been so busy updating old posts, I lost track of time! It feels like it’s been ages since I’ve posted a new recipe.
Though, now that I look into it, it’s only been a week and a half. (My Smoky Cheese Bagels. Unf!)
Oh well. It’s been a year since time meant anything anyway, right?
Speaking of time getting away from me, this is a meal we photographed in late September, and meant to post back then.
Whoops!
Hazelnut Crusted Chicken Salad
This is one of our favourite salads to make.
It’s quick and easy to make, has both vegetables (and fruit!) *and* protein, and it’s pretty elegant.
You can throw this together as a quick weeknight meal, or you can make it when entertaining guests. (When that’s a thing again!)
This is not your average “Salad with a Chicken Breast on It”, for 3 main reasons:
The Chicken
While I’m all for a BBQ or Buffalo seasoned chicken breast atop a salad, this one feels *special*.
The star of the show is the hazelnut crust.
I like to use Hazelnut Flour, as it’s got a great consistency, is readily available, and easy to use.
It’s also nice to have on hand for other uses.
It can be substituted for almond flour when “breading” items - like this chicken - or in baking. I like to use it for making Macarons, for instance.
I find it to have more flavour than almond flour, IMHO.
The hazelnut flour may be the start of the show, but the actual preparation of the chicken shouldn’t be overlooked either:
Boneless skinless chicken breasts are seasoned with salt and pepper, then brushed with a thin layer of mayonnaise and Dijon mustard mixture *before* being crusted with the hazelnut flour.
This not only adheres the nuts to the chicken, it provides a flavour boost AND ensures a juicy piece of chicken for your salad.
Delicious!
The Salad
This salad was designed with intention.
It may look pretty minimalist compared to some of the salads I tend to make (which I don’t even blog, as the ingredients lists get pretty wild sometimes, LOL!), but everything serves a purpose.
... and most of the purpose is “To contrast with the ____”.
The Butter Lettuce or Boston Lettuce was chosen for its texture. I like it as a nice, smooth / soft base for everything going on it.
The pear slices provide sweetness, a bit of brightness, and crunch.
The red onion provides colour, crunch, and ... well, it’s red onion. I love red onions, and the fresh bite of flavour they bring to salads.
The dried cranberries and feta finish the salad off with little hits of colour, sweetness, and saltiness.
Minimalist, sure... but efficient in delivering flavour and texture!
The Dressing
I am a big fan of flavoured balsamic vinegars, as I’ve mentioned in my recipes for Balsamic Peach Bruschetta and One Pan Balsamic Peach Chicken.
While that Peach White Balsamic Vinegar is definitely my big “go to” balsamic, the Cranberry Pear White Balsamic Vinegar definitely has a place of honour in my pantry next to it!
I’ve probably got 10 different flavoured balsamic vinegars at this point, and they’re all fantastic!
I love the sweet/tart flavour boost that the cranberry-pear balsamic vinegar brings to the mix. I actually designed the salad FOR the vinegar, rather than choosing a vinegar to go with the salad.
Which oil I use for it varies based on what I have on hand, and what I’m in the mood for.
Almond oil, MCT Oil, liquid Coconut Oil, a light olive oil... I’ve even made it with passionfruit oil at one point. (SO good!)
A little hit of Dijon adds a bit of flavour and contrasts, and helps when it comes to emulsifying the vinaigrette.
More Salads!
Looking for more salad recipes - whether as a side, main, or dessert (LOL!)? I’ve got you!
Best Coleslaw Recipe Ever!
Canadian Candy Bar Salad
Cold Smoked Potato Salad
"Extreme" Caesar Salad Recipe
Gluten-Free Antipasto Salad
Gramma's Potato Salad
Grilled Halloumi Salad with Peaches & Figs
Mango Salad
Marie's Pasta Salad
Rainbow Salad with Carrot Dressing
Roasted Corn & Potato Salad
Wild Rice & Edamame Salad
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!
Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.
Well, the published nonsense, anyway!
Hazelnut Crusted Chicken Salad
Equipment
Ingredients
Chicken:
- ½ cup Hazelnut flour / hazelnut meal
- 2 Small boneless skinless chicken breasts
- Salt and pepper
- ¼ cup mayonnaise
- 2 tsp Dijon mustard.
Dressing:
- ¼ cup Cranberry-Pear White Balsamic Vinegar
- ¼ cup Light tasting oil of choice - Almond MCT, Coconut, Olive, etc
- 1 tsp Dijon mustard
- Salt and pepper
Salad:
- Butter or Boston lettuce
- 1 small pear sliced
- Red onion thinly sliced
- ⅓ cup Dried cranberries
- ⅓ cup Feta cheese crumbled
Instructions
Chicken:
- Preheat oven to 425 F, line a baking sheet with parchment paper.
- Measure hazelnut flour into a wide, shallow bowl
- Trim chicken breasts if needed, season with salt and pepper on both sides.
- Whisk together mayo and mustard. Brush both sides of each chicken breast with mayo mixture, then roll in hazelnut flour. Place on prepared baking sheet.
- Bake chicken for 20-25 minutes, or until cooked through.
- While the chicken is baking, make the dressing and salad bowls:
Dressing:
- Whisk together balsamic vinegar, oil, and mustard, season with salt and pepper to taste. Set aside.
Salad:
- Divide washed lettuce among 2 shallow bowls. Top with pear and onion slices, sprinkle with cranberries and feta.
- Once the chicken is cooked through, slice it up and serve over prepared salads, top with dressing.
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