Summer Chicken Salad
1 lb. boneless, skinless 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 tsp. ground mustard
1 tsp. salt
1/4 tsp. ground black pepper
2 heads bibb lettuce - rinsed, dried and torn
1 cup sliced fresh strawberries
Lightly oil baking sheet. Broil chicken breasts on medium-high for 8 minutes, each side, until juices run clear. Remove from heat, cool and slice.
Meanwhile, place pecans in a dry skillet over mediu-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.