Strawberry Blueberry Chicken Salad With Orange Vinaigrette

• FOR THE SALAD:
• 3/4 pounds Mixed Baby Salad Greens, Washed And Dried
• 1 pound Strawberries, Hulled And Sliced
• 12 ounces, weight Blueberries
• 15 ounces, weight Canned Mandarin Oranges, drained
• 2 cups Pecans
• 1-1/2 cup Feta Cheese
• FOR THE ORANGE VINAIGRETTE:
• 2 whole Oranges, Juiced
• 1 whole Lime, Juiced
• 1/4 teaspoons Sea Salt
• 1/3 cups Extra Virgin Olive Oil
• FOR THE CHICKEN:
• 3 whole Chicken Breast
• 1/2 teaspoons Fresh Ground Pepper
• 2 Tablespoons Extra Virgin Olive Oil
• 1/4 cups Orange Vinaigrette

1. For the salad:
2. Combine all the ingredients (except feta) for the salad in a large bowl and toss together. Set aside.
3. For the orange vinaigrette:
4. Combine all the vinaigrette ingredients in a jar with a lid, put the lid on and shake well. Set aside.
5. For the chicken:
6. Season chicken breasts on both sides with pepper. Heat olive oil in a skillet over medium heat until hot then add chicken. Pour 1/4 cup of the orange vinaigrette over the chicken and cook for about 8 minutes or until chicken is half way done. Flip chicken over and continue to cook. Lower heat to medium low if needed. The vinaigrette should have cooked down leaving a nice glaze over the top of the chicken. Cook another 8 minutes or until chicken is cooked through and no longer pink inside. Set aside and allow to cool for 10 minutes. Chop chicken into bite size cubes or strips.
7. For the assembly:
8. Top salad with chicken pieces and feta and toss. Serve salad on plates and then drizzle with orange vinaigrette.

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Taken from tastykitchen.com/recipes/salads/strawberry-blueberry-chicken-salad-with-orange-vinaigrette/ (may not work)