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

This vibrant salad brings together tender, golden-brown chicken, crisp apple slices and fresh spinach, all tossed in a tangy honey Dijon dressing. A sprinkle of buttery, lemony panko adds a delightful crunch that elevates every bite.

Ready in just 20 minutes, this dish is perfect for busy weeknights when you crave something satisfying yet light. The combination of savory chicken, sweet apples and zesty dressing makes it a restaurant-quality meal at home.

Log in to save recipes and build weekly shopping lists.

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

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView 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 breadcrumbs and season with salt and pepper. Cook, stirring, until golden brown, 3-5 minutes. Transfer to a small bowl and set aside. Wipe out the pan.
2. Pat chicken cutlets dry with paper towels. Season both sides with salt, pepper and fry seasoning. Heat a drizzle of oil in the same pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. If browning too quickly, reduce heat to medium and cover until done. Transfer chicken to a cutting board.
3. Meanwhile, zest and quarter the lemon. Halve, core and thinly slice the apple. Add lemon zest to the bowl with panko and stir to combine.
4. In a large bowl, whisk together honey Dijon dressing, a drizzle of olive oil and juice from one lemon wedge.
5. Add sliced apple, spinach and half the lemony panko to the dressing. Toss to combine. Taste and adjust with more lemon juice, salt or pepper if desired.
6. Thinly slice the chicken crosswise. Divide salad among shallow bowls. Top with remaining lemony panko. Fan sliced chicken alongside the salad. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of apple?

Yes, any crisp apple like Granny Smith, Honeycrisp or Fuji works well.

How can I make this salad gluten-free?

Use gluten-free panko breadcrumbs and ensure your fry seasoning and dressing are gluten-free.

Can I prepare the components ahead of time?

Yes, cook the chicken and toast the panko in advance. Store separately and assemble just before serving to keep the salad crisp.