Grilled Chicken, Berries and Beets Salad

Instructions

Strawberry Vinaigrette:

1. Place the strawberries, basil, balsamic vinegar, vanilla, honey, salt and pepper into a food processor; cover and process until mixture is combined. While processing; slowly drizzle in olive oil until blended.

Salad:

1. Heat oven to 425°F. Line two 17 x 12-inch baking pans with aluminum foil.
2. Drizzle beets with 1 tablespoon olive oil on a prepared pan; toss to coat. Arrange beets in a single layer. Lightly season with salt and pepper. Bake for 40-45 minutes or until beets are tender, turning once. Cool completely on a wire rack.
3. Drizzle asparagus with remaining olive oil on the other pan; toss to coat. Arrange asparagus in a single layer. Lightly season with salt and pepper. Bake for 12-15 minutes or until asparagus is tender, turning once. Cool completely on a wire rack.
4. Grease grill grate. Heat grill to medium.
5. Lightly season chicken with salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a thermometer inserted into meat reads 165°F. Transfer chicken to a cutting board; tent with aluminum foil. Let rest for 10 minutes. Thinly slice chicken.
6. Toss salad greens with 1/4 cup vinaigrette in a large bowl. Transfer greens to a serving platter. Top with the beets, asparagus, chicken and berries. Drizzle with remaining vinaigrette. Sprinkle with The Doe and almonds.