Grilled Chicken Salad
(4 Servings)

• 1 pound skinless, boneless chicken breast halves
  
• 1/2 cup pecans
  
• 1/3 cup balsamic vinegar
  
• 1/4 cup brown sugar
  
• 1/3 cup olive oil
  
• 1 teaspoon salt
  
• 1/4 teaspoon ground white pepper
  
• 4 cups baby spinach - rinsed and dried
  
• 1 cup sliced fresh strawberries
  
  

• Preheat the grill for high heat.
  
  
• .Lightly oil the grill grate. Grill chicken 8 minutes on each side, or untiljuices run clear. Remove from heat, cool, and slice.

• 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 glass, combine the balsamic vinegar, sugar, olive oil,
  salt, and pepper. Stir with a fork until smooth.
  
  
• Arrange spinach on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.