Editor’s Current Favorites
As the pecan industry’s leading publication, it should come as no surprise that we love pecans.
As editor of Pecan South, I’m constantly on the lookout for new and interesting pecan recipes—not only to feature in the magazine, but also to use at home since my freezer is currently overrun with our favorite nut.
This month I’ve decided to share two of my favorite pecan recipes. The first is a simple salad that’s great for lunch or with dinner. I originally saw the other recipe—baked pecan crusted chicken fingers—while searching for pecan news for Pecan South’s Facebook. I shared one version of this recipe but found another that I used at home. And I’m obsessed.
Yet, my quest for more fantastic recipes that feature pecans continues and I’m turning my search toward you, our dear readers.
Do you have any favorite pecan recipes? Would you like to share that recipe with other pecan enthusiasts?
Pecan South wants to feature YOUR recipes.
Send us your favorite recipe by Apr. 15 and we’ll share it in a future issue. You can submit your favorite recipe by calling our office or shooting us an email.
Apple, Blue Cheese & Pecan Salad
12 oz. salad greens (spring mix)
2 whole apples, thinly sliced
1/2 cup of pecan halves
1/4 cup of dried cherries
6 oz. blue cheese crumbles (can substitute with
feta or goat cheese)
1 tablespoon (heaping) dijon mustard
1 tablespoon maple syrup
1 teaspoon apple cider vinegar
1/4 cup olive oil (can substitute with pecan oil)
Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl.
For the dressing, mix dijon, maple syrup, vinegar, and olive oil in a small jar. Add salt and pepper to taste. Put the lid on the jar and shake well to mix. Add to salad and toss to enjoy!
Baked Pecan Crusted Chicken Fingers
By Sally from Sally’s Baking Addiction
Prep 30 minutes | Total 50 minutes | Serves 3-4
1 and 1/2 pounds skinless, boneless chicken breasts or tenders
2 cups of pecan halves
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
2 large eggs
chopped parsley for garnish, optional
Set out 3 medium size bowls. Set aside. Preheat oven to 400F degrees. Line a large baking sheet with a silicone baking mat/parchment paper or coat heavily with nonstick spray. Set aside.
If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts – they can also be purchased separately.) cut in half lengthwise. Set aside.
Pulse 1/2 cup of pecan halves in a food processor or a blender until fine crumbs are formed. Be careful not to pulse into a nut butter, just a few pulses until they are ground up. See photo above in this post for a visual. In one of the medium bowls from step 1, mix the pecan crumbs with flour, salt, pepper, and paprika. Set aside.
Pulse the remaining pecan halves into coarse crumbs– larger pieces than the ground pecans from step 3. Pour them into another medium bowl. Finally, whisk the 2 eggs until beaten in the 3rd medium bowl.
Coat each chicken strip in the flour/ground pecan mixture, shaking off any excess. Then, dip in egg and let any excess drip off. Then, generously roll in the coarsely chopped pecans, shaking off any excess. Place the chicken strips on the prepared baking sheet.
Bake for 10 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about 10 minutes more. Baking times may vary, just make sure yours are cooked through. If you like them more brown, bake longer. Careful, you don’t want to burn the nuts.
Serve the chicken fingers with a garnish of parsley and with your favorite condiment. Leftovers last for two days when stored in the refrigerator.