This recipe was developed and tested exclusively for its original base yield. While ingredient quantities can be automatically adjusted for different serving sizes, cooking times and preparation steps have not been modified to match scaled batches. Please note that not all recipes scale perfectly when adjusting serving counts. The full original (1x) recipe below makes 4 servings.
Dressing Ingredients
1 (11-ounce) can mandarin orange segments, undrained
1 cup canned pineapple chunks, undrained
⅓ cup mayonnaise
2 tablespoons white wine vinegar (or champagne vinegar, as a substitute)
1 tablespoon granulated sugar
1 tablespoon Dijon mustard
1 tablespoon poppy seeds
½ teaspoon dried minced onion
¼ teaspoon fine salt
Pinch of dry mustard powder
Salad Ingredients
8 cups chopped romaine lettuce (equivalent to 1 medium head)
1 cup sliced fresh strawberries
½ cup fresh blueberries
½ cup coarsely chopped toasted pecans
2 (6-ounce) boneless, skinless chicken breasts, grilled and sliced
Preparation Instructions
Make the dressing: Drain the mandarin oranges and pineapple chunks first, reserving 1 tablespoon of juice from each can. Add the reserved fruit juices and all other dressing ingredients to a medium bowl, then stir until completely smooth and combined.
Assemble and serve the salad: Add the chopped romaine to a large serving bowl, and toss with half of your prepared dressing until all leaves are evenly coated. Gently fold in the drained mandarin oranges, pineapple, fresh berries, pecans, and sliced grilled chicken. Serve immediately with the remaining dressing on the side.
