We’ve officially passed the 100 degree mark in Dallas – time to let the oven rest . . . most likely until September {hopefully it cools back down by then}.  Here’s a cool and refreshing dinner that anyone will love.

I went to lunch with friends at Panera and had their strawberry salad with poppy seed dressing – yum.  I thought to myself, I could eat this every night – then I realized why not?   So I grilled chicken marinated in a blend of raspberry vinegar, honey and lemon juice, then pared it with strawberries, blueberries, mandarins and pineapple topped off with pecans.  I also threw in some spinach and parmesan cheese to make even more tasty.  Finish it off with a balsamic poppy seed dressing and some grill bread and you’ve got one of my favorite dinners.  I know . . . some of  you are thinking  your husband doesn’t  love salad for dinner – but I promise mine  loves this one!  {If you really have to, serve the chicken alongside the salad and then they don’t realize it’s salad for dinner!}

Summer Fruit Salad with Marinated Chicken

Grilled marinated chicken (recipe here), sliced thin
Mix of spinach and Romaine Lettuce
Mandarin Oranges
Fresh Pineapple
Fresh Strawberries
Fresh Blueberries
Pecans
Parmesan Cheese

Mix the above and serve with Balsamic Poppy Seed Vinaigrette.

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Pear and Pistachio Salad with Sherry Shallot Vinaigrette

Baby Greens with Grapes, Hot-Sweet Pecans & Gorgonzola Vinaigrette