DRESSING

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2 tbsp. distilled white vinegar

½ tsp. finely grated orange zest

1 tbsp. fresh orange juice

1 tsp. Dijon mustard

1 tsp. poppy seeds

¾ tsp. granulated sugar

½ tsp. dried minced onions

⅓ c. vegetable oil

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SALAD

1 (10-oz.) head romaine, chopped (about 6 c.)

1 (10.5 oz.-can) Mandarin oranges in light syrup, drained

¾ c. pineapple chunks

¾ c. strawberries, quartered

½ c. blueberries

⅓ c. toasted pecans, roughly chopped

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CHICKEN

2 boneless, skinless chicken breasts (about 1 lb. total)

1 tsp. sodium-free lemon pepper seasoning

Kosher salt

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1. Prepare a grill for medium-high heat; heat 5 minutes (or preheat a grill pan over medium-high heat). Place chicken between 2 pieces of plastic wrap and pound with a meat mallet into ½"-thick pieces. Season chicken all over with lemon pepper and ¾ teaspoon salt.

2. Grill chicken, turning halfway through, until golden brown and just cooked through, about 5 minutes per side. Transfer to a cutting board and let cool slightly.

3. In a medium bowl, whisk vinegar, orange zest, orange juice, mustard, poppy seeds, granulated sugar, dried onions, and ½ teaspoon salt. Slowly stream in oil, whisking constantly, until dressing is smooth and emulsified.

4. In a large bowl, toss romaine with one-third of dressing; season with salt. Thinly slice chicken against the grain and arrange over lettuce. Top with oranges, pineapple, strawberries, blueberries, and pecans. Serve with remaining dressing alongside.