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
1 large or 2 small heads romaine lettuce (8 cups)	Leaves separated, washed, and dried. May use other greens.
¼ cup diced, cooked bacon bits
1 cup grape or cherry tomatoes	Washed, sliced in half
1 large avocado	Washed, peeled, pit removed and sliced
½ cup sweet frozen corn, thawed
¼ cup red onion, sliced	Washed, peeled and thinly sliced
Dressing:
1/3 cup honey
3 tablespoons honey whole grain mustard
2 tablespoons olive oil
2 tablespoons Apple cider vinegar
1 garlic clove or ½ teaspoon ground garlic powder	Washed, peeled, minced

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.	Cook until internal temperature reaches 165°F for 15 seconds.
2	Drain fat. Chill. Cut into thin strips	Chilled internal temperature maintained at 41°F.
3	On salad plates, arrange lettuce, corn, red onion, bacon bits, cherry tomatoes, and avocado. Top with chicken.	Chilled internal temperature maintained at 41°F.
4	Mix dressing in a small bowl. Add, salad dressing just before serving. Toss until well coated. Serve immediately.