Ingredients

Chicken Ingredients:
1 pound chicken breast, cut into chicken breast, or tenderloins
2 large eggs
1/2 cup pecans, diced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper

Salad Ingredients:
2 cups romaine lettuce, shredded
2 cups mixed greens
1/2 cup green apple, chopped
1/4 cup cranberries, dried
1/4 cup pecans
1/8 cup blue cheese, crumbled

Dressing Ingredients:
1/4 cup Pomegranate juice
1/4 cup Orange juice
2 tablespoons White wine vinegar
1 teaspoon Lemon zest
1 tablespoons Sugar
1/2 teaspoon Kosher Salt
1/4 teaspoon Black pepper
1/4 teaspoon Garlic, or minced: 1 clove
1/2 cup Olive Oil, or vegetable oil

Directions

Chicken Instructions:
Layout your chicken onto a cutting board.

In a small bowl, mix the salt, black pepper, and garlic powder. Season your chicken generously.

Beat the eggs and place in a shallow bowl for dredging.

Dip the chicken in the beaten eggs, then press the diced pecans onto the chicken breast. Use your hands to really push down the pecans.

Place the chicken into the air fryer basket, set the temperature to 370 degrees F, and cook for 8 to 12 minutes, or until the internal temperature of the chicken reaches 165 degrees F.

Salad Instructions:
Arrange a mix of fresh greens in a bowl. Layer in apple slices, dried cranberries, crumbled blue cheese, and toasted pecans. Drizzle with pomegranate vinaigrette, or another favorite dressing. Place the grilled chicken on top and serve immediately for the freshest flavor.

Salad Dressing Instructions:
In a mixing bowl, whisk together pomegranate juice, orange juice, and white wine vinegar to create the base of your dressing.

Next, incorporate lemon zest, sugar, salt, black pepper, and minced garlic, mixing until the sugar and salt are completely dissolved.

Gradually whisk in oil (preferably a light olive oil or vegetable oil) until the dressing is well emulsified and slightly thickened.