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 meatless chicken pieces
8 cups baby spinach	Leaves separated, washed, and dried. May use other greens.
½ cups dried cranberries
¼ cup finely Almonds
1 large avocado (optional)	Washed, peeled, pit removed and sliced
¼ cup red onion, sliced	Washed, peeled and minced.
Dressing:
1/3 cup honey
½ cup white wine vinegar
2 tablespoons apple cider vinegar
1 clove garlic, or 1 teaspoon ground garlic powder	Washed, peeled, and minced.
2 teaspoons sesame seeds
¼ teaspoon salt

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Season chicken with salt and pepper. In a skillet, sauté chicken in oil. Drain fat.	Cook until internal temperature reaches 145°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 spinach, cranberries, almonds, avocado, and red onion. Top with chicken.	Chilled internal temperature maintained at 41°F.
5	Add, salad dressing just before serving.
6	Toss until well coated. Serve immediately