Grilled Chicken and Berry Salad

½ head romaine lettuce, washed and chopped into bite-sized pieces
6-8 oz. baby spinach
12-16 oz. chicken (marinated, grilled and sliced)
8 oz. strawberries, sliced
8 oz. blueberries
8 oz. raspberries
4 oz. crumbled feta or shredded Parmesan cheese
1 cup sliced almonds, toasted
Berry-Poppy Seed Vinaigrette, to taste

Toss all the salad ingredients in a large serving bowl and add dressing to taste. 


Berry-Poppy Seed Vinaigrette  (makes 2 cups)

½ cup white vinegar
½ cup sugar
1-2 cloves garlic
1 T. grated onion
1 tsp. salt
Freshly ground black pepper
1 cup raspberries, blackberries, or strawberries
2/3 cup canola oil
1 ½ tsp. poppy seeds

Combine vinegar, sugar, garlic, onion, salt, pepper, and berries in a blender and process until smooth.  With the blender running on a lower speed, add the oil in a steady stream.  Turn off the blender and whisk in the poppy seeds.  Refrigerate at least an hour before serving.