Seared Chicken & Apple Spinach Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Seared Chicken & Apple Spinach Salad

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.

Tags:
Calorie Smart
Carb Smart
Protein Smart
Quick
Easy Prep
Family Friendly
Allergens:
Wheat
Eggs
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

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

Cooking Oil

Olive Oil

Butter

(Contains Milk)

sideBannerName

Nutrition Values

/ per serving
Calories480 kcal
Fat23 g
Saturated Fat7 g
Carbohydrate30 g
Sugar15 g
Dietary Fiber4 g
Protein35 g
Cholesterol125 mg
Sodium280 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan
Small Bowl
Paper Towel
Zester
Large Bowl
Whisk

Instructions

Toast Panko
1

• 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.

Cook Chicken
2

• 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.

Prep
3

• 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.

Make Dressing
4

• In a large bowl, whisk together dressing, a drizzle of olive oil, and juice from one lemon wedge (two wedges for 4 servings).

Toss Salad
5

• 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.

Finish & Serve
6

• 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°.