Seared Chicken & Apple Spinach Salad

Name: Seared Chicken & Apple Spinach Salad plus Honey Dijon Dressing & Lemony Toasted Panko
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 1 tablespoon Fry Seasoning; 1 unit Lemon; 1 unit Apple; 2.5 ounce Spinach; 1.5 ounce Honey Dijon Dressing; ¼ cup Panko Breadcrumbs; 10 ounce Chicken Cutlets; Salt; Pepper; Cooking Oil; Olive Oil; Butter

plus Honey Dijon Dressing & Lemony Toasted Panko

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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:

Eggs

•Wheat

•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

1 tablespoon

Fry Seasoning

1 unit

Lemon

1 unit

Apple

2.5 ounce

Spinach

1.5 ounce

Honey Dijon Dressing

(Contains: Eggs)

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

10 ounce

Chicken Cutlets

Not included in your delivery

Salt

Pepper

Cooking Oil

Olive Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories480 kcal

Fat23 g

Saturated Fat7 g

Carbohydrate31 g

Sugar16 g

Dietary Fiber4 g

Protein34 g

Cholesterol125 mg

Sodium290 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

PDF

• 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.

Poultry is fully cooked when internal temperature reaches 165°.