adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Crispy Chicken Salad with Dried Cranberries and Blue Cheese
Crispy Chicken Salad with Dried Cranberries and Blue Cheese
0 Likes
Prep Time:
40 minutes
Total Time:
40 minutes
40-minute main dish salad: crispy chicken, salad greens, cranberries, and Progresso® bread crumbs for a hearty dinner.
Ingredients:
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 cup extra-virgin olive oil
  • 8 cups gourmet mixed salad greens
  • 1 cup diced peeled cucumber
  • 6 medium green onions, sliced (6 tablespoons)
  • 2/3 cup sweetened dried cranberries
  • 1/2 cup crumbled blue cheese (2 oz)
  • 5 chicken breast tenders (about 1 lb)
  • 1 egg, slightly beaten
  • 1 cup Progresso™ panko crispy bread crumbs
  • 1 cup vegetable oil
  • 1 cup walnut halves, coarsely chopped, toasted
Instructions:
  • In a small bowl, whisk together vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well combined. Gradually pour in the olive oil while whisking constantly until the dressing is smooth; set aside.
  • Combine salad greens, cucumber, onions, cranberries, and cheese in a large bowl. Chill in the refrigerator until ready to serve.
  • Season chicken with the remaining 1/2 teaspoon of salt and pepper. Dip each chicken piece in egg and coat thoroughly with bread crumbs.
  • Heat vegetable oil in a 12-inch skillet over medium-high heat. Fry chicken in 2 batches for 4 to 6 minutes, turning once, until golden and crisp. Drain on paper towels and slice each tender into 1/2-inch slices.
  • Toss salad with 1/3 cup dressing, add walnuts and gently toss. Divide among 10 plates, top with chicken, and drizzle with remaining dressing to taste.

Similar Recipes