Grilled Chicken Salad with Fresh Fruit

This versatile dish celebrates a variety of greens-the gentle flavor of Butter lettuce works just as beautifully as the sophisticated bite of endive or arugula. We love this salad as a main dish or as a luncheon treat. Serve with crusty French bread.

- mixed baby greens and/or arugula, endive, Butter lettuce
- 4 grilled chicken breast halves, sliced
- fresh blueberries, sliced strawberries, sectioned oranges, and sliced bananas
- 4 tablespoons SchoolHouse Kitchen^® Poppyseed Vinaigrette Revival
- 2 tablespoons walnuts, toasted and chopped

Place greens on eight separate salad plates. Top evenly with chicken slices.

Mix the fruits with Poppyseed Vinaigrette Revival and place on the bed of greens. Garnish with chopped walnuts.

Serves 8