Thai Chicken and Citrus Salad

Name: Thai Chicken and Citrus Salad
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24 ct. Boneless, Skinless Chicken Breasts
¼ c. GFS Pan Coating Spray
½ c. Trade East Thai Seasoning
3 lb. Seedless Cucumber, diced into ¼" pieces
3 lb. Markon Grapefruit Sections, drained, supremes sliced in half.
3 lb. Markon Pineapple Chunks, drained, sliced into ¼" pieces
1 ½ c Cilantro, torn
½ c Mint Leaves, torn
36 oz. Asian Chili Dressing
1 ½ lb. Markon Spinach
6 oz. Toasted Almonds, roughly chopped
¼ c Trade East Sesame Seeds, toasted
¼ c. Trade East Black Sesame Seeds, toasted

Recipe Preparation

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Spray both sides of the chicken breast with pan spray. Season the skin-side of each with ½ tsp. of Thai seasoning. Place on a heated char-grill and cook on both sides until cooked through. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds. Dice into ¼” pieces. 2] Place diced chicken, 2 oz. each of cucumbers, grapefruit, and pineapple in a mixing bowl. Add 1 Tbsp. of cilantro and 1 tsp. of mint. Drizzle 1 ½ oz. of Asian chili dressing over the top of the salad. Season to taste with salt and pepper. Mix with a rubber spatula. 3] Place 1½ oz. of spinach in a chilled serving bowl. Spoon the salad on top of the spinach. Top with 4 oz. of chicken. Sprinkle ¼ oz. of almonds and ¼ tsp. each of white and black sesame seeds over the top of the salad.

Nutritional Info (per serving)