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.