Grilled Chicken Salad with Seasonal Fruit Recipe

• 1 pound skinless, boneless Chicken Breast Halves
• ½ cup Pecans
• 1/3 cup Red Wine Vinegar
• ½ cup White Sugar
• 1 cup Vegetable Oil
• ½ Onion (minced)
• 1 tsp Mustard (ground)
• 1 tsp Salt
• ¼ tsp White Pepper (ground)
• 2 heads Bibb Lettuce (rinsed, dried and torn)
• 1 cup fresh Strawberries (sliced)

• Preheat the grill on high heat.
• Oil the grill grate lightly.
• Place the chicken breasts on the grate grill for 8 minutes on each side till the juices run clear.
• Remove the chicken and cool. Slice thereafter.
• Place a dry skillet on medium-high heat and roast pecans until fragrant for about 8 minutes, stirring often.
• Remove the pecans from heat and keep aside.
• Combine together red wine vinegar, white sugar, vegetable oil, onion, mustard, salt and white pepper in a food processor. Blend them to a smooth paste.
• Arrange Bibb lettuce on a serving plate.
• Place the grilled chicken slices on top.
• Add strawberries and pecans.
• Drizzle the vinegar dressing over the salad and serve.
• The strawberries can be replaced with blueberries, raspberries or blackberries in summer while in winters, you can use orange slices.