Grilled Chicken and Berry Salald

This is the perfect summer salad, but it is perfectly delightful any time of year.  

2 boneless, skinless chicken breasts

Salt and black pepper, to taste

1 tsp garlic powder

1 Tbsp olive oil

6 cups Romaine lettuce, torn into bite-sized pieces

1 cup strawberries, hulled and sliced

1/2 cup blueberries

1/2 cup raspberries

1/2 red onion, thinly sliced

1/4 cup shredded Fontina cheese

1/4 cup candied chopped pecans

Berry Balsamic Vinaigrette

 1/4 cup balsamic vinegar

2 Tbsp olive oil

1 Tbsp homely

1/4 cup mashed fresh berries (any kind or mixed)

1 tsp Dijon mustard

Salt and pepper, to taste

Prepare your grill or grill pan to medium-high.

Rub chicken breasts with olive oil, salt, pepper, and garlic powder.

Grill 5 - 7 minutes per side or until cooked through.

Let rest for 5 minutes, then slice thinly.

In a small bowl or jar, whisk together balsamic vinegar, olive oil, mashed berries, honey, Dijon, salt and pepper until smooth.

In a large bowl, combine the Romaine, strawberries, blueberries, raspberries, and red onion.

Top with sliced grilled chicken.

Sprinkle with cheese and nuts.

Drizzle with berry balsamic vinaigrette just before serving.

Toss lightly and enjoy!