Ingredients

• 1 pound skinless , boneless chicken breast halves
• 0.5 cups pecans
• 0.33 cups red wine vinegar
• 0.5 cups white sugar
• 1 cup vegetable oil
• ½ onion , minced
• 1 teaspoon ground mustard
• 1 teaspoon salt
• 0.25 teaspoons ground white pepper
• 2 heads Bibb lettuce - rinsed , dried and torn
• 1 cup sliced fresh strawberries

Instructions

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

Nutrition per serving