Crispy Chicken Salad with Dried Cranberries and Blue Cheese

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

Instructions

1. 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.
2. In large bowl, mix salad greens, cucumber, onions, cranberries and cheese. Cover; refrigerate until serving time.
3. Sprinkle chicken with remaining 1/2 teaspoon each salt and pepper. Dip chicken in egg; coat with bread crumbs.
4. 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.
5. 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.