PECAN CRUSTED CHICKEN SALAD

Dressing:

1/2 tsp. dijion mustard
lrg pinch of salt
pinch of pepper
1 T honey
2-4 oz balsamic vinegar
6-10 oz olive oil/blended oil

whisk everything but the oil together
slowly add the oil and whisk until blended

Chicken:

1/4 C of crushed pecans
1 C of bread crumbs
1 egg
3-4 T honey mustard
S&P
4 chicken breasts

mix egg and honey mustard season with S&P (tiny pinch of each)
mix pecans and bread crumbs season with S&P
season chicken breast with S&P

dip chicken in egg wash bread, transfer to a greased pyrex dish

bake @350 for 18-24 mins

Salad:

1 pkg of baby spinach
few slices of red onion
candied pecans or walnuts
3-4 oz crumbled gorgonzola
pomegranate seeds
S&P

season spinach, toss with dressing (do not drown the spinach)
plate the spinach sprinkle with pomegranates, red onion, candied nuts, gorgonzola, and sliced chicken