Fruity Chicken Salad

• 4 boneless skinless chicken breast halves
• 8 cups mixed salad greens
• 1 quart strawberry, sliced
• 2 pears, sliced
• 2 kiwi, peeled and sliced
• 12 small onion, diced
• 12 cup pecan halves, toasted
• 34 cup pear juice
• 13 cup vegetable oil
• 3 tablespoons fresh basil, chopped
• 1 tablespoon Dijon mustard (or other spicy mustard)
• 1 tablespoon sesame oil
• 12 teaspoon pepper
• 14 teaspoon salt
• 2 teaspoons raspberry vinegar

1. Prepare Vinaigrette dressing (or use bottled Raspberry Vinaigrette) by placing vinaigrette (pear nectar- salt) in a jar and shake until blended.
2. Combine chicken and 1/2 cup dressing in a large zip lock bag or marinating dish.
3. Seal and refrigerate for 1 hour.
4. Remove chicken from marinade, discard marinade.
5. Grill or broil chicken, covered over medium high heat, for 5-10 minutes on each side or until done.
6. Let chicken stand for 10 minutes before slicing.
7. Place salad greens and next five ingredients (strawberries- pecan halves) in large salad bowl, toss.
8. Add chicken to bowl.
9. Toss.
10. Add remaining dressing to bowl (if using bottled about 1/2 cup).
11. ****or divide salad mixture evenly on 4 plates and top with grilled chicken slices.
12. Serve with remaining Vinaigrette dressing.

chicken, mixed salad greens, strawberry, kiwi, onion, pecan halves, pear juice, vegetable oil, fresh basil, mustard, sesame oil, pepper, salt, raspberry vinegar

Taken from www.food.com/recipe/fruity-chicken-salad-91732 (may not work)