Berry, Nut, and Chicken Salad

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This light and tasty salad is a great lunch full of vegetables and fruits. 

• 6 chicken breasts
• 6 T. poppy seed dressing
• 2 c. pecan pieces
• 1 c. sugar
• 2 ½  lb chopped Romaine lettuce
• 2 c. frozen (or fresh) blueberries
• 2 2/3 c. frozen (or fresh) raspberries
• 24 each strawberries
• Poppy seed dressing (about 2 T. per salad)

Preheat oven to 315 degrees. Coat each chicken breast with 1 T. dressing. Marinate at least 30 minutes before baking for 20-30 minutes or until chicken reaches 165 degrees. Cool, and then cut into chunks for salad.

Caramelize the nuts by warming frying pan over medium heat. Add nuts and sugar. Stir constantly using a metal spatula until sugar is melted and has coated nuts and nuts are golden. Immediately pour onto piece of tin foil or cookie sheet to cool then crumble.

Divide lettuce, chicken, caramelized nuts, and berries among 8 bowls. Serve with poppy seed dressing.

Makes 8 servings

Nutritional Information Per Serving:

• Calories: 667
• Fat: 38 g
• Carbohydrate: 58 g
• Protein: 25 g
• Saturated Fat: 5 g
• Cholesterol: 55 mg
• Fiber: 10 g
• Calcium: 97 mg

Recipe from Ana Mitchell