Southern Living APRIL 2005
Sprinkle boneless chicken breasts evenly with salt and pepper, and grill, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or until done. Let stand 10 minutes, and cut into 1/2-inch-thick slices.
Fill individual containers or serving dishes evenly with lettuce; top with grilled chicken, sliced strawberries, navel orange segments, and sliced red onion. Serve salad with Strawberry-Balsamic Vinaigrette.
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