• Before starting, wash and dry all produce.
• Heat a large non-stick pan over medium-high. 
• When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.) 
• Transfer to a plate.

• Pat chicken dry with paper towels.
• Place each piece of chicken on a cutting board and cover with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each chicken breast until 1/2-inch thick.
• Season with Cajun Spice Blend, salt and pepper.

• Heat the same pan over medium.
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 4-5 min per side, until golden and cooked through.** (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.)
• Transfer to a plate and set aside.

• Cut tomato into 1/4-inch pieces.
• Thinly slice radish.
• To a large bowl, add honey, vinegar, half the hot sauce and 1/2 tbsp (1 tbsp) oil. (TIP: If you like things spicy, use all the hot sauce!) Season with salt and pepper. Whisk to combine.

• To the bowl with dressing, add spinach, cranberries, radish and tomatoes. Toss to combine.

• Thinly slice chicken.
• Divide salad between plates. Sprinkle feta and toasted almonds over top.
• Top with chicken.

If you've opted to get chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook turkey.**