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1
Preheat oven to 375.
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2
In a small bowl combine dressing and basil, wisk.
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3
Cover and allow to sit on the counter to combine flavors.
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4
Ken's Steakhouse makes a Balsamic and Basil dressing that also works great!
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5
If you choose that route omit this step.
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6
In a medium bowl, combine olive oil and salt and pepper to taste.
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7
Add the chicken breast and toss to completely coat.
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8
Grill over medium heat until cooked through.
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9
Remove from the heat and tent with foil.
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10
Allow chicken to rest while putting the remaining salad together.
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11
In a shallow pan combine the almonds and coconut.
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12
Pop this in the oven and toast until golden brown.
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13
Stirring frequently so as not to burn the coconut and to get an even browning.
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14
Remove from the oven and allow to cool.
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15
In the meantime combine the romaine and the spring mix.
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16
Divide evenly amoung 4 large salad bowls, I use my pasta bowls for this.
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17
Cube the chicken into bite size pieces, or for presentation purposes you could cut it on the bias.
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18
Divide the chicken amoung the 4 bowls.
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19
Next layer: cranberries, strawberries then oranges.
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20
Sprinkle liberally with the almond and coconut mixure.
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21
Drizzle with the dressing right before serving.
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22
Served with a nice crusty bread just finishes it off.
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23
Enjoy!
