Start by preparing the fruit: Wash the blueberries and set aside. Then wash, hull, and slice the strawberries and chop up the pineapple and set aside.
Prepare the lettuce: Wash, dry, and tear the lettuce into bite-sized pieces. Set aside.
Place the chicken in a resealable baggie and, using a heavy skillet or the smooth side of meat tenderizer, pound the chicken until it's between ¼ inch and ½ inch thick. Season both sides of the meat liberally with salt and pepper.
Heat a large skillet between medium and medium-high heat and add the olive oil.
Place the chicken in the pre-heated skillet and cook on both sides about 5 minutes or until cooked through.
Slice or shred the chicken.
Arrange greens on serving dishes and top with strawberries, blueberries, pineapple, nuts, and shredded chicken. Drizzle with sweet poppyseed dressing and serve :)
Sweet Poppyseed Dressing:
Whisk together all of the dressing ingredients. Store in an air-tight container in the refrigerator.