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

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 large or 2 small heads romaine lettuce (8 cups)	Washed, trimmed, and chopped. May use other greens. Discard any tough membranes.
1 avocado (optional)	Washed, peeled, pit removed and sliced
1/2 cup  sliced red onion	Washed, trimmed and thinly sliced
¼ cup walnuts	Finely chopped
1 1/4 pound cooked chicken breasts, diced	Trim all visible fat and skin.
1 tablespoon olive oil
Topping:
1 cup blackberries	Use fresh or  frozen and thaw
8 oz. goat cheese
Dressing:
¼ cup white balsamic vinegar
¼ cup olive oil
2 teaspoons Dijon mustard
1 teaspoon light soy sauce
1 clove, garlic	Washed, peeled and minced
1 cup blackberries (fresh or frozen and thawed)	Washed and trimmed

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	In a skillet, sauté chicken breast in olive oil until no longer pink.	Cook until internal temperature reaches 165°F for 15 seconds.
2	Drain fat. Chill.	Chilled internal temperature maintained at 41°F.
3	Combine dressing in a food processor. Combine. Chill until ready to use.
4	In a large bowl,(or on serving plates)  tear lettuce into bite size pieces. Top with lettuce, chicken, blackberries, avocado, and red onions.
5	Add dressing just before serving.
6	Toss until well coated. Top with small dollops of goat cheese.