• Dice the chicken and set aside
• Chop the romaine lettuce, rinse and spin dry
• Toast the pecans-in a dry skillet over medium-high heat add the pecans and keep them moving in the pan until they are slightly browned. Remove from the pan immediately and set aside to cool. Once cooled, chop them and add to the salad
• Finely slice the red onion, place in a colander and run cold water over to mellow the flavor
• In a large bowl add the chopped romaine, the chicken and red onion. Drizzle the vinaigrette and gently toss using tongs.
• Divide the salad into 4 plates and sprinkle the crumbled feta, toasted pecans and fresh blueberries on top. Serve immediately with remainder vinaigrette on the side.

To make the vinaigrette

• Whisk all the ingredients until emulsified