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Prep Time: 15 min
2 Boneless Skinless Chicken Breasts, grilled and cut into strips
1 head Romaine Lettuce, chopped
1 Cup fresh blueberries
2 oranges, cut into supremes
1/2 cup feta cheese, crumbled
1/2 cup B. Lloyds Glazed Almond slivers (can substitute Almond Slivers)
1/4-1/2 cup Paula Deen Collection Vidalia Onion Poppyseed dressing
In a large mixing bowl toss together lettuce, blueberries, orange supremes and feta with Paula Deen Vidalia Onion Poppyseed dressing.
To serve: Place salad in a decorative bowl and top with grilled chicken slices. Sprinkle with B. Lloyds nuts and feta.