Grilled Chicken Salad with Seasonal Fruit

I have been craving salads lately! I am so tempted to drive up to O'Charley's and get their California chicken salad. That may be a stop for me this week. In the mean time, I will make this one with the stuff I have on hand for tomorrow.


Ingredients

* 1 pound skinless, boneless chicken breast halves
* 1/2 cup pecans
* 1/3 cup red wine vinegar
* 1/2 cup white sugar
* 1 cup vegetable oil
* 1/2 onion, minced
* 1 teaspoon ground mustard
* 1 teaspoon salt
* 1/4 teaspoon ground white pepper
* 2 heads Bibb lettuce - rinsed, dried and torn
* 1 cup sliced fresh strawberries

Directions

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