Grilled Chicken Salad

I got this recipe from here. Every recipe I try from Our Best Bites is delish!

I sorta tweaked the recipe to what I had and use Romano cheese instead of Parmesan and honey-roasted nuts instead of almonds. So SO good

1/2 head Romaine lettuce, washed and chopped into bite-sized pieces
6-8 oz. baby spinach
Cooked shredded chicken
8 oz. strawberries, sliced
8 oz. blueberries
shredded fresh Parmesan cheese
1 c. sliced almonds, toasted

Berry Poppy Seed Dressing

1/2 c. white wine vinegar
1/2 c. honey (or sugar) (I used a bit more honey than called for)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.

For serving a large crowd, toss all the salad ingredients in a large serving bowl and add dressing to taste. For individual servings, arrange ingredients on plates and serve the dressing on the side. Makes about 8 side dish servings and 4 main dish servings.