Let’s create this fresh and flavorful salad:

1. Grill the Chicken:

• Preheat your outdoor grill (or grill pan) to high heat. Lightly oil the grill grate to prevent sticking.
• Season the chicken breast halves lightly with salt and pepper if desired (though the dressing is flavorful).
• Place the chicken on the hot grill. Grill for about 6-8 minutes per side, or until the chicken is cooked through (juices run clear when pierced, and internal temperature reaches 165°F/74°C).
• Remove the cooked chicken from the grill, let it cool slightly, then slice it into bite-sized strips or cubes. Set aside.

2. Toast the Pecans:

• While the chicken grills or cools, place the pecans in a dry (unoiled) skillet over medium-high heat.
• Cook, stirring or tossing frequently, until the pecans become fragrant and lightly toasted, about 3-8 minutes. Watch carefully as nuts can burn quickly.
• Remove from heat immediately and set aside to cool. Roughly chop if desired, or leave as halves.

3. Make the Dressing:

• In a blender, combine the red wine vinegar, white sugar, vegetable oil, minced onion, ground mustard, 1 teaspoon salt, and ¼ teaspoon ground white pepper.
• Secure the lid and process on high speed until the dressing is completely smooth and emulsified. This may take 1-2 minutes. Taste and adjust seasoning if needed.

4. Assemble the Salad:

• Rinse, dry, and tear the Bibb lettuce leaves into bite-sized pieces. Arrange the lettuce on individual serving plates or in a large salad bowl.
• Top the lettuce evenly with the sliced grilled chicken, sliced fresh strawberries, and the toasted pecans.

5. Dress and Serve:

• Drizzle the prepared blender dressing generously over each salad just before serving.
• Serve immediately and enjoy!

A beautiful, multi-layered salad ready to impress