Ingredients
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1 pound skinless, boneless chicken breast halves
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½ cup pecans
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⅓ cup red wine vinegar
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½ cup white sugar
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1 cup vegetable oil
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½ onion, minced
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1 teaspoon ground mustard
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1 teaspoon salt
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¼ teaspoon ground white pepper
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2 heads Bibb lettuce - rinsed, dried and torn
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1 cup sliced fresh strawberries
Directions
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Preheat the grill to high heat. Lightly oil the grill grate.
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Grill chicken until juices run clear, about 8 minutes per side. Remove from heat, cool, and slice. Set aside.
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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.
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To make the dressing: Combine red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper in a blender. Process until smooth.
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Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with dressing to serve.
