Ingredients
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
Preparation
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.
