Pecan Crusted Chicken Salad with Honey Mustard Dressing

This recipe is sooo delicious! It does take a fair amount of prep, but it can be done in steps ahead of time if needed.
I got the recipe from a magazine, Cuisine at home.

2 boneless, skinless chicken breast halves (6-8 oz each)
Dipping mixture:
blend:
2 egg whites
2 t. cornstarch
juice of 1/2 lemon

Crusting mixture:
combine:
1 C. course dry bread crumbs*
1 T. chopped fresh parsley
1 t. kosher salt
1/4 t. ground black pepper
zest of 1 lemon, minced
3/4 C. finely chopped pecans
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 t. paprika
1/4 t. cayenne (Mmmmm, gives it a little kick)

*To make the bread crumbs, use a day old loaf of rustic style bread. Cut bread into cubes, leaving crust on if it isn't too hard. Process to crumbs, they don't have to be uniform. Dry the crumbs on a baking sheet for 10-15 minutes in a 200 degree oven until dried but not toasted.
0. Preheat oven to 450. (I forgot to put this step first, so now it's step zero).
1. Cut the chicken breast in half. Pound each half until it is 1/2 inch thick.
2. Dip in dipping mixture
3. Dip in crumb mixture
4. Saute in 3 Tbs. olive oil in a large skillet for about 3 minutes per side, then transfer to an oven to roast until done, about 8 more minutes. It is handy if you use an oven proof skillet, then you can just saute the chicken on one side, flip, and place in oven.

So that's the chicken.
The salad is as follows:

8 cups mixed greens
1/2 C. red onion, thinly sliced (this was my favorite part)
4 oz. mild goat cheese, crumbled. (I love goat cheese but Jason doesn't, so I don't usually have it on hand. It was good without it but I'm sure it is heavenly with it.)

Honey Mustard dressing:
Combine in a screw top jar and shake:
1/4 C. honey
3 T. Dijon mustard
3 T. extra-virgin olive oil
1 T. shallot, minced
1 T. apple cider vinegar
juice of 1/2 lemon
salt and pepper to taste.

Toss the dressing with the salad just before serving. Slice the chicken and arrange it nicely on top. Throw on any crumbs left in the pan. MMMmmm, crunchy!
Enjoy!
Serves 4.
Takes about an hour to prepare. For mother's day I had prepped everything the night before. I had made the dressing, put the greens in a bowl, and crusted the chicken. It's good to let the crust air dry on the crumbs anyway, so it was fine to do it the night before.
The day of I just cooked the chicken and tossed the salad together. 15 minutes of day-of prep!