Berry, Lemon Chicken and Feta Salad

Ingredients

• 1 pkg Spring Mix Salad Blend
• 1 lb strawberries
• 11 oz black berries
• 8 oz Feta cheese
• 2 oz Parmesan cheese
• 3/4 cup sliced almonds
• finely grated lemon zest )
• poppy seed dressing
• 1 1/2 lbs boneless skinless chicken breasts
• 1/4 cup fresh lemon juice
• 2 tsp lemon zest
• 1 Tbsp extra virgin olive oil
• 2 cloves garlic
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Directions

1. Arrange the salad blend on your serving plates, then scatter the strawberries, blackberries, almonds, Feta, and Parmesan over the top. Add the grilled lemon chicken, finish with lemon zest if you’d like, and spoon poppy seed dressing over everything. Serve right away.
2. Put the chicken in a large resealable bag, then use the flat side of a meat mallet to pound the thicker areas until the pieces are an even thickness. In a mixing bowl, whisk the lemon juice, lemon zest, olive oil, garlic, salt, and pepper together. Pour that mixture into the bag with the chicken, seal it while pushing out as much extra air as you can, and turn the chicken around in the bag so the marinade coats it evenly. Let it sit at room temperature for 20 minutes.
3. Heat the grill to moderately high heat. Lightly oil the grill grates, then place the chicken on the grill. If the lemon zest or garlic has gathered in one spot, just brush it over the chicken so it’s spread out more evenly. Grill for 6 – 8 minutes, then turn the chicken over and keep grilling until an instant read thermometer shows 165 degrees in the center; the full grilling time depends on how thick the chicken breasts are, so check the temperature to be sure. Move the chicken to a plate, cover it with foil, and let it rest for 10 minutes. Slice into strips about 1/2-inch thick.