2-3 boneless, skinless chicken breasts
salt and pepper to taste
1 tsp. garlic powder
8 cups chopped romaine lettuce
1 avocado thinly sliced
2 cups fresh berries (any combination)
1/2 cup chopped walnuts
2/3 cup crumbled feta cheese
For poppyseed dressing:
3/4 cup plain yogurt
1/3 cup sugar
2 tbsp. apple cider vinegar
3 tsp. poppy seeds
Whisk together dressing ingredients first, then cover and refrigerate.
Pound each breast until even thickness. Season chicken with salt, pepper, and garlic powder on both sides.
Cook chicken on preheated and greased grill or in oven for five to eight minutes each side until cooked through. Internal temperature should be 165ºF. Thinly slice or chop into one-inch pieces.
Toss together lettuce, avocado slices, berries, nuts, and cheese. Top salad with chicken and serve with poppyseed dressing.