1 recipe Raspberry Vinaigrette
2 boneless, skinless chicken breast halves
8 to 10 asparagus spears
4 c. shredded mixed lettuce
2 tbsp. chopped sweet onion
6 to 8 whole strawberries
1 red pear, cored & sliced
8 to 10 whole pecan halves, toasted (opt.)

Prepare Raspberry Vinaigrette, reserve half for dressing. Rinse chicken and pat dry. Marinate chicken and remaining vinaigrette for a couple of hours in refrigerator. Drain, reserve marinate.

Grill chicken over medium high coals for 15 to 18 minutes, turning once and brushing with reserved marinade. Discard remaining marinade. Cook asparagus until crisp-tender. Serve sliced chicken breast on a plate lined with lettuce. Top with asparagus, onion, strawberries and pear. Serve with Raspberry Vinaigrette. Sprinkle with pecans. Makes 2 servings.

This recipe can be varied by using different fruits and vegetables. Great with avocado and mushrooms and sugar snap pea pods.