1. Heat one tbs oilve oil in large teflon pan, medium heat then sauté sliced shallots and mushrooms till onions are translucent a couple of minutes.
2. Add cutlets and sauté about 3 minutes on each side until no longer pink. Add 1/3 cup apricot jam and 1/2 cup barbecue sauce. I use Mikee brand. Feel free to use the sauce of your liking. Simmer covered for 10 minutes. Cutlets should read 160 internal temperature when tested.
3. Plate your lettuce first then add your dressing. Add the toppings: cooled sliced strips of chicken and sliced mushrooms and a peeled clementine alternating with chicken and mushrooms.
4. Mix all dressing ingredients together.