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