Pan-Fried Chicken-and-Spinach Salad

Ingredients

• 1 large apples thinly sliced
• 6 oz baby spinach fresh washed
• 0.5 cup cheese blue crumbled
• 4  skinned and boned chicken breasts 
• 1 large eggs beaten
• 0.3 cup flour all-purpose
• 0.7 cup italian-seasoned breadcrumbs 
• 0.3 cup olive oil 
• 8 oz poppy seed dressing 
• 0.5 cup cranberries dried sweetened
• 0.5 cup walnut pieces 

Equipment

• frying pan

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.
3. Cut chicken diagonally in 1/2-inch-thick slices.
4. Toss together baby spinach, apple slices, and 1/2 cup walnuts, and divide between 4 serving plates; top evenly with cooked chicken.
5. Stir together poppy seed dressing, cranberries, and blue cheese; serve with salad.
6. Note: For testing purposes only, we used Maple Grove Farms of Vermont Fat Free Poppyseed Dressing.