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.