Crispy Chicken Salad with Dried Cranberries and Blue Cheese

Main-dish salad ready in 40 minutes! Serve this crispy chicken mixed with salad greens, cranberries and Progresso® bread crumbs – a hearty dinner.

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Prep Time 40 min
Total Time 40 min
Servings 10

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

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Directions

1 In small bowl, mix vinegar, mustard, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper with wire whisk. Slowly add olive oil, stirring constantly with whisk until smooth; set aside.
2 In large bowl, mix salad greens, cucumber, onions, cranberries and cheese. Cover; refrigerate until serving time.
3 Sprinkle chicken with remaining 1/2 teaspoon each salt and pepper. Dip chicken in egg; coat with bread crumbs.
4 In 12-inch skillet, heat vegetable oil over medium-high heat. Fry chicken, in 2 batches, in oil 4 to 6 minutes, turning once, until golden and crisp. Drain on paper towels. Cut each tender crosswise into 1/2-inch slices.
5 Toss salad with 1/3 cup of the dressing; add walnuts and toss gently. Divide salad among 10 plates; top with chicken. Drizzle with desired amount of remaining dressing.