• Wash and dry produce. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a large, preferably nonstick, pan over medium-high heat. Add panko; season with salt and pepper. Cook, stirring, until golden brown, 3-5 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan.

• Pat chicken* dry with paper towels; season all over with salt and pepper. Evenly sprinkle with Fry Seasoning. • Heat a drizzle of oil in pan used for panko over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. (If chicken is browning too quickly, reduce heat to medium and cover until cooked through.) Transfer to a cutting board.

• Meanwhile, zest and quarter lemon. Halve, core, and thinly slice apple. • Add as much lemon zest as you like to bowl with panko. Stir to combine.

• In a large bowl, whisk together dressing, a drizzle of olive oil, and juice from one lemon wedge (two wedges for 4 servings).

• Add apple, spinach, and half the lemony panko to bowl with dressing. Toss to combine. Taste and add more lemon juice and season with salt and pepper if desired.

• Thinly slice chicken crosswise. • Divide salad between shallow bowls. Top with remaining lemony panko. Fan sliced chicken alongside salad. Serve with any remaining lemon wedges on the side. ***Chicken is fully cooked when internal temperature reaches 165°.***