Ingredients
1/2
lb uncooked chicken breast tenderloins
Salt and pepper
1
head green oak lettuce (about 3 oz)
1/4
cup pecans
1/4
cup halved strawberries
1/4
cup low-fat balsamic vinaigrette
Preparation
Heat gas or charcoal grill.
Place 10-inch grill pan on grill over medium heat. Sprinkle chicken with salt and pepper; place in grill pan. Cook about 8 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Divide lettuce evenly between 2 serving plates. Top each with half of chicken, pecans and strawberries. Drizzle desired amount of vinaigrette over each.
