Portion Size: 2 oz. (⅓ c.) chicken, 1 c. lettuce mixture , 2 tablespoons dressing

Ingredients: Yields: 8 servings

Ingredients	Notes:
¼ cup canola oil
1 ½  pounds boneless, skin less chicken breasts	Diced
8 cups baby spinach	Leaves separated, washed, and dried. May use other greens.
1 cup fresh red delicious	Washed, trimmed and sliced (leave the peeling on for more color and fiber)
¼ cup finely chopped walnuts
1 cup fresh or canned mandarin orange slices	Washed, peeled, pit removed and diced, Remove any tough membranes.
4 oz. feta cheese, crumbled
Dressing:
1/3 cup honey
½ cup light mayonnaise or plain Greek yogurt
2 tablespoons olive oil
3 tablespoons  fresh orange juice (plus the zest of the orange optional)	Washed, peeled, zested and juiced.
2 teaspoons poppy seeds
¼ teaspoon salt

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Season chicken with salt and pepper. In a skillet, sauté chicken breast in oil until no longer pink. Drain fat.	Cook until internal temperature reaches 165°F for 15 seconds.
2	Chill. Cut into thin strips
3	Whisk together salad dressing in a small bowl and chill.
4	On salad plates, arrange spinach, apples, oranges, walnuts, avocado, and feta cheese. Top with chicken. Add, salad dressing just before serving.	Chilled internal temperature maintained at 41°F.
5	Toss until well coated. Serve immediately