Pecan Crusted Chicken Salad w/ Sallie's Greatest Peach + Mint Vinaigrette

1 cup Golden Kernel toasted pecans
½ cup bread crumbs
1 Tablespoon chopped fresh basil (can use dried but reduce to 1 teaspoon)
¼ cup honey mustard
4 boneless and skinless chicken breasts
1/3 cup Sallie’s Greatest Peach + Mint Jam
1/3 cup Apple Cider Vinegar
1/3 cup Olive Oil
1 bag of mixed greens
½ cup whole pecans
½ cup sliced sweet onions
Sliced peaches
Salt & pepper

Season chicken with salt and pepper. Preheat oven to 400 degrees. Grind the toasted pecans in a food processor into fine crumbs. Put in a bowl and stir in bread crumbs and basil. Rub each chicken breast honey mustard then coat with the pecan mixture. Place on a nonstick baking dish or line dish with tinfoil. Drizzle with 2 tablespoons of olive oil. Bake for 15 to 20 minutes depending on size of the chicken. Mix Sallie’s Greatest Peach + Mint Jam, Apple Cider vinegar and olive oil in a mason jar. Add a pinch of salt and pepper. Shake vigorously to combine. Place the mixed greens on a plate, add onions, pecans, peaches then place the baked chicken breast on top. Drizzle with the Peach + Mint Vinaigrette. Enjoy!

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