Pan-Fried Chicken-and-Spinach Salad

Prep: 20 min., Cook: 10 min., Stand: 5 min.

Yield: Makes 4 servings

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

Preparation

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.

Note: For testing purposes only, we used Maple Grove Farms of Vermont Fat Free Poppyseed Dressing.