Seared Chicken & Apple Spinach Salad
plus Honey Dijon Dressing & Lemony Toasted Panko
In just 20 minutes, you’ll dig into this satisfying restaurant-style meal. Juicy, golden brown seasoned chicken is served alongside a crisp apple and spinach salad tossed in a tangy honey-Dijon dressing. A sprinkling of buttery, lemony panko over the salad adds that crispy crunch you’re craving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ ounce
Panko Breadcrumbs
(Contains Wheat)
10 ounce
Chicken Cutlets
1 tablespoon
Fry Seasoning
1 unit
Apple
1 unit
Lemon
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
2.5 ounce
Spinach
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a large, preferably nonstick, pan over medium-high heat. Add panko; season with salt and pepper. Cook, stirring, until golden brown, 3-5 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan.
• Pat chicken* dry with paper towels; season all over with salt and pepper. Evenly sprinkle with Fry Seasoning. • Heat a drizzle of oil in pan used for panko over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. (If chicken is browning too quickly, reduce heat to medium and cover until cooked through.) Transfer to a cutting board.
• Meanwhile, zest and quarter lemon. Halve, core, and thinly slice apple. • Add as much lemon zest as you like to bowl with panko. Stir to combine.
• In a large bowl, whisk together dressing, a drizzle of olive oil, and juice from one lemon wedge (two wedges for 4 servings).
• Add apple, spinach, and half the lemony panko to bowl with dressing. Toss to combine. Taste and add more lemon juice and season with salt and pepper if desired.
• Thinly slice chicken crosswise. • Divide salad between shallow bowls. Top with remaining lemony panko. Fan sliced chicken alongside salad. Serve with any remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
