Crispy Chicken Salad with Dried Cranberries
and Bleu Cheese

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


10 servings


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 bleu cheese (2 ounces)
5 chicken breast tenders (about 1 pound)
1 egg, slightly beaten
1 cup panko crispy bread crumbs (e.g. Progresso®)
1 cup vegetable oil
1 cup walnut halves, coarsely chopped, toasted


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.

Estimated Time

Preparation/Total Time: 40 minutes

Nutritional Information

Amount per serving: Calories 431 (Calories from Fat nc), Total Fat 33 g (Saturated Fat 5 g, Trans Fat ncg), Cholesterol ncmg; Sodium 438 mg; Total Carbohydrate 18 g (Dietary Fiber 3 g, Sugars ncg), Protein 19 g; Exchanges: 1/2 Starch; 1/2 Fruit; 1/2 Vegetable; 2 1/2 Very Lean Meat; 6 Fat; Carbohydrate Choices: 1

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