CRISPY CHICKEN SALAD WITH DRIED CRANBERRIES AND BLUE CHEESE

Crispy Chicken Salad with Dried Cranberries and Blue Cheese image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 10

Number Of Ingredients 15

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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

Steps:

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.
In large bowl, mix salad greens, cucumber, onions, cranberries and cheese. Cover; refrigerate until serving time.
Sprinkle chicken with remaining 1/2 teaspoon each salt and pepper. Dip chicken in egg; coat with bread crumbs.
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.
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.

Nutrition Facts : Calories 431, Carbohydrate 18 g, Fat 6, Fiber 3 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 438 mg