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Pan-Fried Chicken-And-Spinach Salad


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4 skinned and boned chicken breasts

1/4 cup all-purpose flour

1 large egg, beaten

2/3 cup Italian-seasoned breadcrumbs

1/4 cup olive oil

1 (6-oz.) package fresh baby spinach, thoroughly washed

1 large apple, thinly sliced

1/2 cup walnut pieces

1 (8-oz.) jar poppy seed dressing

1/2 cup sweetened dried cranberries

1/2 cup crumbled blue cheese

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