Strawberry Chicken Salad

-4 skinless & boneless chicken breast halves
-Raspberry Vinaigrette, divided
-8 cups mixed salad greens
-1 quart strawberries, sliced
-2 pears, sliced
-2 avocados, peeled and sliced
-½ small sweet onion, diced
-½ cup pecan halves, toasted

Combine chicken and ½ cup Raspberry Vinaigrette in a large zip-top freezer bag. Seal and chill 1 hour. Remove chicken from marinade, discarding marinade. Grill chicken covered with grill lid over medium-high heat (350 – 400 degrees) 4 minutes on each side or until done. I use my George Foreman grill! 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.

From the kitchen of Dori Spaulding.