Grilled Chicken Salad with Seasonal Fruit Recipe The dressing is a sweet vinaigrette, and complements both the fruit and the poultry.

Ingredients:

1 teaspoon salt

1 cup vegetable oil

1 teaspoon ground mustard

1 cup sliced fresh strawberries

1 pound skinless, boneless chicken breast halves

2 heads Bibb lettuce rinsed, dried and torn

1/2 cup pecans

1/2 cup white sugar

1/2 onion, minced

1/3 cup red wine vinegar

1/4 teaspoon ground white pepper

Method:

Preheat the grill for high heat.

Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.

Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.

In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.

Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans.

Drizzle with the dressing to serve.