Pecan Crusted Chicken Salad w/ Honey Dijon Dressing

**Recipe from Picky Palate **

* 1 ½ c. Panko Bread Crumbs

* ½ c. fresh grated Parmesan Cheese

* ½ c. ground pecans

* 1 c. flour

* ½ tsp. salt

* ¼ tsp. pepper

* 2 eggs

* 2 Tbl. water

* 4 lg. boneless skinless chicken breasts

Honey Dijon Dressing

* 1 c. mayonnaise

* Heaping ¼ c. whole grain mustard

* Heaping ¼ c. honey

* Salt & pepper to taste

* Mixed greens of choice

* Sliced cucumbers

* Cherry tomatoes

* Crumbled Feta cheese

Preheat oven to 350 degrees F. In a shallow bowl mix the Panko, Parmesan and pecans. Set aside. In another shallow bowl mix the flour, salt and pepper. In a third shallow bowl whisk the egg and water. Dredge each chicken breast into the flour mixture, the egg mixture then press into the pecan crust. Place each chicken breast onto a greased baking rack placed over a baking sheet. Bake for 25-35 min. or until chicken is cooked through. Let cool for 10 min. then cut into thin strips.

For dressing: mix mayonnaise, mustard and honey into a bowl. Season with salt and pepper to taste.

3. Place salad greens onto serving plates and top with pecan crusted chicken, sliced cucumbers, tomatoes, cherry tomatoes and feta cheese. Drizzle with dressing.