Mandarin Chicken, Berry Pineapple Salad With Poppy Seed Dressing

This is my take on the wonderful salad served at Panera Bread this spring. It's not a copycat. I just made it similar. Great for a spring/summer light meal. This recipe represents the light healthy cooking style typical of the Western U.S. region.

• Ready In: 30 mins
• Serves: 1

Ingredients

• 1  chicken breast half
• 1  teaspoon olive oil
• 1  teaspoon fresh lemon juice
• 1  pinch salt
• 1  pinch fresh ground black pepper
• 3  cups  torn romaine lettuce
• 1⁄4 cup  fresh hulled and quartered strawberry
• 1⁄4 cup fresh blueberries
• 1⁄4 cup  canned pineapple chunk, cut in half
• 1⁄4 cup canned mandarin oranges
• 2  tablespoons  chopped pecans
• 3  tablespoons  poppy seed dressing (I use the Panera Bread's fat free, sugar free dressing)

Directions

1. Rub the chicken breast half with olive oil, lemon juice, salt and pepper. Let rest while grill heats. Grill for a few minutes on a contact, stove-top or outdoor grill until cooked through. Let rest 10 minutes, and slice on the diagonal into thin slices.
2. Meanwhile prepare salad. Place romaine in a medium size bowl. Top with strawberries, blueberries, mandarin oranges, pineapple and pecans.
3. Place sliced chicken on top of salad, coat with poppy seed dressing, and serve with a chunk of French baguette.