Pan-Fried Chicken-and-Spinach Salad

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 10 Minutes
Stand: 5 Minutes


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


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.