Wash hands. 1] Combine all ingredients in a nonreactive storage container. Whisk together until granulated onion and garlic have dissolved. 2] Cover, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below.
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)