Seared Chicken and Apple Spinach Salad with Honey Dijon Dressing and Lemony Panko

This seared chicken and apple spinach salad brings together juicy, golden-brown chicken, crisp apples and fresh spinach, all tossed in a tangy honey Dijon dressing. A sprinkling of buttery, lemony panko adds the perfect crunch.

Ready in just 20 minutes, this satisfying restaurant-style meal is ideal for busy weeknights when you need something delicious and stress-free.

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Ingredients

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Melt 1 tablespoon butter in a large nonstick pan over medium-high heat. Add half the panko (all for 4 servings); season with salt and pepper. Cook, stirring, until golden brown, 3-5 minutes. Turn off heat; transfer to a small bowl. Wipe out the pan.
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 the same pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side (if browning too quickly, reduce heat to medium and cover until cooked through). Transfer chicken to a cutting board.
3. Meanwhile, zest and quarter the lemon. Halve, core and thinly slice the apple. Add as much lemon zest as you like to the bowl with panko; stir to combine.
4. In a large bowl, whisk together the honey Dijon dressing, a drizzle of olive oil and juice from one lemon wedge (two wedges for 4 servings).
5. Add the apple, spinach and half the lemony panko to the bowl with dressing. Toss to combine. Taste and add more lemon juice, salt or pepper if desired.
6. Thinly slice the 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.

Recipe Tips

FAQ

Can I use a different type of apple?

Yes, any crisp apple variety like Granny Smith, Honeycrisp or Fuji works well in this salad.

Can I substitute the chicken?

You can use boneless, skinless chicken breasts or thighs instead of cutlets; adjust cooking time as needed.

How do I store leftovers?

Store the salad and chicken separately in airtight containers in the refrigerator for up to 2 days. Add the panko just before serving to maintain crunch.