Cranberry Orange Walnut Spinach Salad with White Wine Vinegar Dressing

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 baby spinach Leaves separated, washed, and dried. May use other greens. 
1/2 cup dried cranberries  
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. blue cheese, crumbled
Dressing: 
1/4 cup honey
¼ cup olive oil
½ cup white wine vinegar
¼ cup Dijon mustard
¼ teaspoon salt
¼ teaspoon pepper
This is a gluten free recipe. Always check each ingredient to be sure it is gluten free

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Season 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.
2Chill. Cut into thin stripsChilled internal temperature maintained at 41°F.
3Whisk together salad dressing in a small bowl and chill. 
4On salad plates, arrange spinach, cranberries, oranges, walnuts,  and blue cheese. Top with chicken. Chilled internal temperature maintained at 41°F.
5Add, salad dressing just before serving. 
6Toss until well coated. Serve immediately