Ingredients
1/2 cup sliced fresh strawberries1 tablespoon sugar1 tablespoon balsamic vinegar1/2 teaspoon salt, divided1/4 teaspoon pepper, divided3 tablespoons olive oil4 boneless skinless chicken breast halves (6 ounces each)ASSEMBLY:1 package (10 ounces) hearts of romaine salad mix1 cup cooked gemelli or spiral pasta1 small red onion, halved and thinly sliced1 cup sliced fresh strawberries1/2 cup glazed pecans
Preparation
Place strawberries, sugar, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Refrigerate until serving.
Sprinkle chicken with remaining salt and pepper; grill, covered, on an oiled rack over medium heat until a thermometer reads 165°. 6-8 minutes on each side.
Cut chicken into slices. Divide salad mix among four plates; top with pasta, onion, chicken and strawberries. Drizzle with vinaigrette; sprinkle with pecans.
