lb. skinless, boneless chicken breast halves
c. red wine vinegar
c. vegetable oil
tsp. ground mustard
tsp. ground white pepper
heads lettuce, rinsed, dried, and torn
c. sliced fresh strawberries
1. Preheat the grill for high heat. 2. Lightly oil the grill grate. Grill the chicken for 8 min on each side, or until the juices run clear. Remove from the heat, let cool and slice. 3. Meanwhile, place the pecans in a dry skillet over medium-high heat. Cook until fragrant, stirring frequently, about 8 min. Remove from heat and set aside. 4. In a blender, combine the vinegar, sugar, 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.