Ingredients
1 pound 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 teaspoon ground mustard
1 teaspoon salt
¼ teaspoon ground white pepper
2 heads Bibb lettuce – rinsed, dried and torn
1 cup sliced fresh strawberries
Directions
Preheat the grill to high heat. Lightly oil the grill grate.
Grill chicken until juices run clear, about 8 minutes per side. Remove from heat, cool, and slice. Set aside.
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.
Combine red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper in a blender. Process until smooth.
Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with dressing to serve.
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