Pan-Fried Chicken-And-Spinach Salad Recipe

Name: Pan-Fried Chicken-And-Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

Servings: persons

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.
5
Note: For testing purposes only, we used Maple Grove Farms of Vermont Fat Free Poppyseed Dressing.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 skinned and boned chicken breasts, 1/4 cup all-purpose flour, 1 large egg, beaten, 2/3 cup Italian-seasoned breadcrumbs, and more.

Yes, Pan-Fried Chicken-And-Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan-Fried Chicken-And-Spinach Salad

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