Pan-Fried Chicken-and-Spinach Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
4 skinned and boned chicken breasts |
1/4 cup all-purpose flour |
1 large egg, beaten |
2/3 cup italian-seasoned breadcrumbs |
1/4 cup olive oil |
1 (6-oz.) package fresh baby spinach, thoroughly washed |
1 large apple, thinly sliced |
1/2 cup walnut pieces |
1 (8-oz.) jar poppy seed dressing |
1/2 cup sweetened dried cranberries |
1/2 cup crumbled blue cheese |
Directions:
1. Dredge chicken in flour; dip in egg, and dredge in breadcrumbs.
2. Cook chicken in hot oil in a large skillet over medium heat 3 to 5 minutes on each side or until done; remove from skillet, and let stand 5 minutes. Cut chicken diagonally in 1/2-inch-thick slices.
3. Toss together baby spinach, apple slices, and 1/2 cup walnuts, and divide between 4 serving plates; top evenly with cooked chicken.
4. Stir together poppy seed dressing, cranberries, and blue cheese; serve with salad.
5. Note: For testing purposes only, we used Maple Grove Farms of Vermont Fat Free Poppyseed Dressing.
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