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Pan-Fried Chicken-and-Spinach Salad

Pan-Fried Chicken-and-Spinach Salad

Southern Living FEBRUARY 2008

  • Yield: Makes 4 servings
  • Cook time: 10 Minutes
  • Prep time: 20 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.


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Pan-Fried Chicken-and-Spinach Salad Recipe