Ingredients

1 lb skinless, boneless chicken breast halves
½ cup pecans
⅓ cup red wine vinegar
½ cup white sugar
1 cup vegetable oil
½ onion, minced
1 tsp ground mustard
1 tsp salt
¼ tsp ground white pepper
2 heads Bibb lettuce – rinsed, dried and torn
1 cup sliced fresh strawberries (or other seasonal fruit)

Directions

1. Preheat the grill to high heat. Lightly oil the grill grate.
2. Grill chicken until juices run clear, about 8 minutes per side. Remove from heat, cool, and slice. Set aside.
3. Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans, stirring frequently, until fragrant, about 8 minutes. Remove from heat and set aside.
4. To make the dressing: Combine red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper in a blender. Process until smooth.
5. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with dressing to serve.