Awesome Summer Spinach and Strawberry Chicken Salad

I have been obsessed with Wendy's Almond Berry Salad this summer but the salads are a bit pricey (can run about 7 bucks for the full salad and I was eating them damn near everyday). So I decided to start making my own. It's really easy, you can have a tasty salad all week long, save money, and it's healthy too! 
I use spinach instead of romaine and iceberg lettuce.
Here's how I make it.

SALAD INGREDIENTS:

• 8 cups fresh spinach, rinsed and torn into bite-size pieces
• 1 1/4 pounds of Boneless chicken breast cut into cubes
• 2 cups sliced strawberries
• 2 cups blueberries
• 1/2 cup chopped almonds
• 1/2 cup crumbled feta cheese or 3/4 cup Gorgonzola cheese crumbles

FAT FREE STRAWBERRY VINAIGRETTE INGREDIENTS:

• 1 package (16 ounces) frozen unsweetened strawberries, thawed
• 6 tablespoons lemon juice
• 1/4 cup sugar (sugar substitute)
• 2 tablespoons cider vinegar
• 2 tablespoons olive oil
• 1/8 teaspoon poppy seeds

DIRECTIONS FOR DRESSING:
Place the strawberries in a blender; cover and process until pureed. Add lemon juice and sugar; cover and process until blended. While processing, gradually add vinegar and oil in a steady stream; process until thickened. Stir in poppy seeds. Transfer to a bowl or jar; cover and store in the refrigerator. 
Yield: 2-1/2 cups.

Nutrition Facts: 2 tablespoons (prepared with sugar substitute) equals 23 calories, 1 g fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 3 g carbohydrate, trace fiber, trace protein.


DIRECTIONS FOR SALAD:
In a large bowl, toss together the spinach, chicken, strawberries, blueberries, and almonds.
Toss them with the dressing and add feta cheese.

Yield: 8 Servings