A delightful Southern-inspired salad featuring pecan-crusted chicken, candied bacon, and fresh greens.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking of the chicken.
In a mixing bowl, combine the finely chopped pecans, seasoning salt, and black pepper.
Mix thoroughly to evenly distribute the seasoning.
Coat the chicken breasts with melted butter, then press them into the pecan mixture to coat evenly.
Use your hands to press the pecans firmly onto the chicken for better adherence.
Place the coated chicken on a baking sheet and bake for 25 minutes or until fully cooked.
Check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
Allow the chicken to cool slightly, then slice into diagonal pieces.
Slicing diagonally creates a more appealing presentation.
In a shallow dish, mix the brown sugar and seasoning salt.
Ensure the sugar mixture is evenly combined for consistent coating.
Coat the bacon slices with the sugar mixture, then arrange them in a microwave-safe dish.
Use parchment paper to prevent sticking.
Microwave the bacon on high for 4-5 minutes, turning once, until crisp. Crumble and set aside.
Watch closely to avoid burning the bacon.
Arrange the chopped iceberg and romaine lettuce on a serving platter.
Mix the greens slightly for a more uniform base.
Top the greens with the black-eyed peas, corn, diced tomatoes, shredded cheese, and crumbled bacon.
Arrange the toppings in rows for a visually appealing presentation.
Place the sliced chicken on top of the salad and serve.
Serve immediately to enjoy the fresh and crisp textures.
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