Citrus Chicken Salad with Strawberries

This is one of my favorite salads!!  I haven't made it in such a long time...

Citrus Chicken Salad with Strawberries

Citrus Chicken, directions below
Strawberry Dressing, directions below
1 lb. spring mix
1 head Iceberg lettuce, washed and torn into small pieces
1 cucumber, washed and sliced thin
2 stalks celery, washed and diced
1/2 lb. Swiss cheese, sliced then cut into julienne strips (or try smoked gouda)
1 lb. strawberries, sliced
mandarin oranges, optional
1 cup roasted pecan, directions below

Toss all ingredients together and serve.

Citrus Chicken
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 tablespoon olive oil
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 chicken breasts

Put all ingredients in a gallon ziplock bag and marinade for 6 hours to overnight.  Turn bag occasionally.  Grill.  Chill.  Slice on a diagonal.

Strawberry Dressing
1 cup strawberries, washed and hulled
1/4 cup red wine vinegar
3 tablespoons sugar
1-1/2 tespoons grainy mustard
1/2 teaspoon dried oregano
1/2 cup olive oil

Clean berries and cut into quarters.  Put all ingredients into a blender and puree.  Refrigerate in a pint jar until ready to make salad.  This will last up to 2 weeks in the fridge.

Roasted Pecans
1 lb. pecan halves
2 tablespoons butter, cut in small pieces

Spread pecans on cookie sheet and place pan on center rack of oven.  Roast at 250 degrees, stirring occasionally, until they begin to brown and become aromatic, about 35 to 45 minutes.  Stir in butter until pecans are coated and all butter is melted.  Return to oven for 5 additional minutes.  Let cool.  Store in air-tight container.

This was originally taken from www.thetablerunner.blogspot.com.