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

Ingredients: Yields: 8 servings

Ingredients	Notes:
¼ cup canola oil
2 ½ pounds boneless, skin less chicken breasts
8 cups Romaine lettuce ( or other greens)	Leaves separated, washed, and dried.
1 large avocado	Washed, peeled, pit removed and sliced
1 cup  shredded mozzarella cheese or mini mozzarella balls cut in half
¼ cup red onion, sliced	Washed, peeled and thinly sliced
¾ cup cherry or grape tomatoes	Washed, trimmed and sliced in half
Dressing:
1 tablespoon brown sugar
½ cup balsamic vinegar
1/4 cup olive oil
2 gloves garlic	Washed, peeled and minced.
1 teaspoon dried basil
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	Chilled internal temperature maintained at 41°F.
3	Whisk together salad dressing in a small bowl and chill.
4	On salad plates, arrange lettuce, cheese, onion, avocado, and tomatoes. Top with chicken.	Chilled internal temperature maintained at 41°F.
5	Add, salad dressing just before serving.
6	Toss until well coated. Serve immediately