Shelly's Recipe

GRILLED CHICKEN AND STRAWBERRY SALAD

Category: Salads - Poultry

4 skinned and boned chicken breast halves
Raspberry Vinaigrette, divided
8 cups mixed salad greens
1 quart strawberries, sliced
2 pears, sliced
2 avocados, peeled and sliced
1/2 small sweet onion, diced
1/2 cup pecan halves, toasted

Combine chicken and 1/2 cup Raspberry Vinaigrette in a large zip-top freezer bag. Seal and chill 1 hour. Remove chicken from marinade, discarding marinade. Grill, covered with grill lid, over medium-high heat (350 to 400) 4 minutes on each side or until done. Let chicken stand 10 minutes; slice.

Place salad greens and next 5 ingredients in a large bowl, and gently toss. Divide mixture evenly between 4 serving plates; top with grilled chicken slices. Serve with remaining Raspberry Vinaigrette.