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.

Make vinaigrette by pureeing whole cranberries, red wine vinegar, olive oil, honey, ground cumin, salt and pepper in the blender.

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.