Panera Chicken Strawberry Salad Recipe

Salad:
1 pound boneless, skinless chicken breasts (about 2 breasts)
salt, to taste
black pepper, to taste
1 bag 16 ounce spring mix (about 10 cups)
2 cups sliced strawberries (about half a quart)
1 cup blueberries
1 cup canned pineapple wedges in 100% juice
1 cup canned no-sugar-added mandarin oranges
1/4 cup slivered almonds
Strawberry Poppy Seed Dressing:
2 cups chopped strawberries
1/2 cup white balsamic vinegar (or regular, but the dressing will be darker)
1/4 cup canola oil
1 tablespoon stevia (or your favorite no-calorie sweetener)
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1/8 teaspoon salt
1 tablespoon poppy seeds

Preheat a grill pan or indoor grill to medium heat. Season both sides of the chicken with salt and pepper, to taste.
Coat the grill pan with nonstick cooking spray, and grill the chicken for 5-7 minutes on each side, or until the internal temperature reaches 165° F. Remove from the heat and let rest before slicing diagonally in thin strips.
To assemble the salad, gently toss all of the ingredients together and serve the sliced chicken on top.
To make the dressing: Combine all of the dressing ingredients except the poppy seeds together in a high-speed blender or food processor and mix until smooth.
Stir in the poppy seeds and transfer to an airtight bottle or container with a lid (like a mason jar) and store in the refrigerator.
Drizzle 1/2 cup of the dressing on the salad and toss to combine.
If you choose to plate the salads individually, each serving yields about 2 1/2 cups of spring mix, 4 ounces of chicken, 1/2 cup of strawberries, 1/4 cup of blueberries, 1/4 cup of pineapple, 1/4 cup of mandarin oranges, 1 tablespoon of almonds, and 2 tablespoons of dressing.