4 boneless chicken breasts (about 5 ounces each)
Southwestern Meat Rub
6 cups mixed salad greens
1 cup strawberries, quartered
1 can (15 ounces) mandarin oranges, drained
1 medium pear, sliced
¼ cup sliced green onion
½ cup vegetable oil
½ cup sliced strawberries
3 tablespoons balsamic vinegar
1 tablespoon chopped chives
¼ cup strawberry jam
Brush chicken breast with vegetable oil. Sprinkle dry-rub mixture over chicken, and spread to coat both sides. Place chicken on grill over hot coals about 5 inches from heat. Cook about 15 minutes per side, turning once during cooking. Cook until meat thermometer inserted into thickest part of chicken breast reaches 170 F. Let meat rest about 10 minutes.
Combine all vinaigrette ingredients in blender, and blend for 30 seconds or until thoroughly combined; store in refrigerator.
Arrange salad greens, strawberries, oranges, pears and green onion on serving platter or individual serving plates. Slice grilled chicken and add to salad plate. Serve with Strawberry Vinaigrette as desired. Serves 4