Fruit Salad With Grilled Chicken And Citrus Poppy Seed Dressing

• FOR THE DRESSING:
• 1/2 cups Orange Juice, Freshly Squeezed
• 1/4 cups Water
• 2 teaspoons Distilled Vinegar
• 1/2 teaspoons Stevia Or Granulated Sugar
• 2 teaspoons Poppy Seeds
• 1 dash Salt
• FOR THE SALAD:
• 8 ounces, weight Boneless, Skinless Chicken Breasts
• 4 cups Romaine Lettuce, Chopped
• 1/2 cups Strawberries, Diced
• 1/2 cups Blueberries
• 1 whole Orange Or Mandarin Orange, Peeled, Cut Into Pieces
• 1/4 cups Pineapple, Sliced Into Thin Pieces
• 2 Tablespoons Walnuts, Roughly Chopped
• 1/2 cups Poppy Seed Dressing

1. For the dressing: In a bowl, add orange juice, water, vinegar, Stevia, poppy seeds and salt and whisk together until combined. Set aside. Recipe makes 3/4 cups.
2. For chicken: Marinate chicken breasts in 1/4 cup of poppy seed dressing for 1-4 hours.
3. When ready to cook: Heat grill to medium. Cook chicken for about 7 minutes per side until no longer pink. When done, remove it from the grill. Once cool enough to handle, cut it into chunks.
4. To assemble salad: Meanwhile on two plates, evenly divide the lettuce, strawberries, blueberries, orange, pineapple and walnuts. Add chicken to each plate.
5. Top with 2 tablespoons of poppy seed dressing for each salad.

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Taken from tastykitchen.com/recipes/salads/fruit-salad-with-grilled-chicken-and-citrus-poppy-seed-dressing/ (may not work)