Chop the Romaine: Rinse and dry fresh romaine lettuce leaves thoroughly. Chop them into bite-sized pieces and transfer them to a large mixing bowl.

Prepare the Fruits and Onion: Quarter ripe strawberries and rinse fresh blueberries. Finely dice the red onion and add to the bowl.

Toast the Pecans: In a dry skillet over medium heat, toast roughly chopped pecans for about 3-5 minutes until fragrant.

Prepare the Chicken: If using raw chicken, grill or poach until cooked; alternatively, use rotisserie chicken for convenience.

Combine All Ingredients: Gently toss the romaine, fruits, onion, pecans, and chicken together.

Dress the Salad: Drizzle with poppy seed dressing just before serving and toss gently to coat.

Serve Immediately: Serve the salad in individual bowls or on a large platter.