Panera Salad Dressing

Panera Salad Dressing
Mandarin Chicken, Berry, Pineapple Salad With Poppy Seed Dressing salad served at Panera Bread this spring. 30 min 20 min prep

1 chicken breast half
1 teaspoon olive oil
1 teaspoon fresh lemon juice
1 pinch salt
1 pinch fresh ground black pepper
3 cups torn romaine lettuce
1/4 cup fresh hulled and quartered strawberries
1/4 cup fresh blueberries
1/4 cup canned pineapple chunks, cut in half
1/4 cup canned mandarin oranges
2 tablespoons chopped pecans
3 tablespoons poppy seed dressing (I use the Panera Bread's fat free, sugar free dressing)

Rub the chicken breast half with olive oil, lemon juice, salt and pepper. Let rest while grill heats. Grill for a few minutes on a contact, stove-top or outdoor grill until cooked through. Let rest 10 minutes, and slice on the diagonal into thin slices.
Meanwhile prepare salad. Place romaine in a medium size bowl. Top with strawberries, blueberries, mandarin oranges, pineapple and pecans.
Place sliced chicken on top of salad, coat with poppy seed dressing, and serve with a chunk of French baguette.