Pecan-crusted chicken with fresh greens

4  skinless, boneless chicken breast (about 1 ½ lb)
1 cup Gaido's Honey Pecan Dressing
1 tbsp Adams Reserve Green Chile Sear & Crust
¼  cup Panko Bread Crumbs
1 cup pecan halves, toasted
½  cup cherry tomatoes, halved
1 seedless cucumber, sliced thin
4 cups fresh salad greens

1.    Preheat the oven to 400°F degrees.
2.    Using a food processor, grind ½ cup pecans into fine crumbs. Transfer to a wide, shallow bowl and stir in the bread crumbs and Green Chile Sear & Crust.
3.    Take ½ cup of Gaido's Honey Pecan Dressing and set aside. With remaining dressing, rub each chicken breast, then coat with the pecan mixture. Place on a nonstick baking sheet and drizzle with another 2 tbsp of dressing. Bake until the juices run clear, 15 to 20 minutes.
4.    Meanwhile, place salad greens, cucumbers and tomatoes in a large salad bowl and toss with reserved ½ cup Gaido's Honey Pecan Dressing. Garnish salad with remaining ½ cup pecan halves and top with pecan-crusted chicken for a tasty and healthy meal!