Grated Beet & Chicken Salad with Cranberry Vinaigrette
- Finely shred cabbage and radicchio and add to salad bowl. Grate the raw beet and add to salad with the baby spinach. Toss.
- Cut chicken breast into 6-8 equal strips cutting across the grain. Heat olive oil over medium heat in a non-stick skillet. Add chicken strips and sprinkle one side with 1/4 tsp (1.25 mL) ground cumin. Sauté until browned on one side approximately 5 minutes. Flip and sprinkle other side with another 1/4 tsp (1.25 mL) ground cumin. Sauté another 5 minutes or until cooked through at centre (165°F (74°C)). Drizzle honey over strips during last minute of cooking.
- To serve, place chicken strips over salad. Garnish with the sliced green onion and a sprinkle of poppy seeds. Serve with cranberry vinaigrette.