Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): Mild: 1/4 tsp Medium: 1/2 tsp Spicy: 1 tsp Extra-spicy: 1 1/2 tsp Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Meanwhile, pat turkey dry with paper towels. Cover each turkey piece with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each piece until 1/2-inch thick. Season with Cajun Spice Blend, salt and pepper.

Heat the same non-stick pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown all over and cooked through, 8-10 min.** Transfer to a plate and set aside to cool slightly.

Meanwhile, add 2 tbsp warm water (dbl for 4 ppl) to a large bowl. Stir in dried cranberries, honey, vinegar, 1 tsp oil (dbl for 4 ppl) and 1/2 tbsp hot sauce. (NOTE: Reference heat guide.)Cut tomato into 1/4-inch pieces.

Add spinach and tomatoes to the bowl with dressing. Season with salt and pepper, then toss to combine.

Thinly slice turkey. Divide salad between plates. Sprinkle feta and almonds over salad. Top with turkey.