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, 5-7 minutes per side (if chicken is browning too quickly, reduce heat to medium and cover until cooked through).

Transfer chicken 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.