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 |
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 spinach, cranberries, oranges, walnuts, and blue cheese. Top with chicken. | Chilled internal temperature maintained at 41°F. |
| 5 | Add, salad dressing just before serving. | |
| 6 | Toss until well coated. Serve immediately |
Posted in Chicken Lunch Recipes, Lunch Entrée
