Grilled Chicken Salad with Seasonal Fruit

Preheat the grill for high heat.

Lightly oil the grill grate. Grill chicken 8 minutes on each side or until juices run clear. Remove from heat cool and slice.

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.

In a blender combine the red wine vinegar sugar vegetable oil onion mustard salt and pepper. Process until smooth.

Arrange lettuce on serving plates. Top with grilled chicken slices strawberries and pecans. Drizzle with the dressing to serve.