BLUE CHEESE CHICKEN SALAD RECIPE RECIPES

Steps:

• Crack eggs into a shallow dish and beat with a fork. Combine bread crumbs and ¼ teaspoon salt in a separate shallow dish. Working with 1 cutlet at a time, dip in eggs and turn to fully coat; let excess drip off. Transfer cutlet to bread crumb mixture and turn to coat, pressing to adhere. Transfer cutlets to a large plate.
• Set a wire rack inside a rimmed baking sheet. Heat 3 tablespoons oil in a large skillet over medium-high. Add 2 cutlets to skillet; cook, flipping once, until deep golden brown, about 3 minutes per side. Transfer cutlets to rack and season with ? teaspoon salt. Reduce heat to medium. Repeat with 3 tablespoons oil, remaining 2 cutlets, and ? teaspoon salt.
• Whisk lemon juice, mustard, honey, and remaining ¼ teaspoon salt in a large bowl. Gradually whisk in remaining 2 tablespoons oil until smooth and combined. Add arugula and cheese; toss to lightly coat. Slice cutlets and serve over salad.

Steps:

• Whisk vinaigrette ingredients together, and set aside.
• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; with a meat mallet, pound to 1/4-inch thickness.
• Heat a large, nonstick skillet over medium-high heat; coat with cooking spray. Add chicken to skillet, and cook 4 minutes on each side or until the chicken is brown and cooked through. Remove from the skillet, and chop into bite-size pieces; keep warm.
• Toss spinach, blue cheese, and cherries in large salad bowl. Whisk vinaigrette and drizzle over salad. Top salad with chicken, and serve.