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 shredded, Napa or regular cabbage or Romaine	Washed, trimmed and shredded
2 carrots	Washed, trimmed and thinly sliced
1 English cucumber	Washed, trimmed and sliced
1 large red pepper	Washed, trimmed, seeds removed and sliced
¼ cup peanuts
¼ cup green onion, sliced	Washed, trimmed and thinly sliced
¼ cup chopped fresh cilantro	Washed, trimmed and chopped
Dressing:
1/2 cup creamy peanut butter
¼ teaspoon salt
1/3 cup rice vinegar
2 tablespoons lime juice
¼ cup canola oil
1 tablespoon sesame oil
3 tablespoons honey
2 garlic cloves or 1 teaspoon garlic powder	Washed, peeled and minced
¼ teaspoon ground ginger

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 cabbage, carrots, cucumbers and bell peppers. Top with chicken, green onions, peanuts and cilantro.	Chilled internal temperature maintained at 41°F.
5	Add, salad dressing just before serving.
6	Toss until well coated. Serve immediately