4 chicken breast halves, skinned and boned
1/3 cup raspberry vinaigrette dressing,
8 cups mixed salad greens
1 quart strawberries, washed, hulled and sliced
2 pears, washed, seeded and sliced
2 avocados, peeled and sliced
1/2 small sweet onion, diced
1/2 cup pecan halves, toasted
Combine chicken and 1/2 cup raspberry vinaigrette in a large zip-top freezer bag. Seal and chill 1 hour. Remove chicken from marinade, discarding marinade.
Grill, covered with grill lid, over medium-high heat for 4 to 5 minutes on each side or until done. Let chicken stand 10 minutes; slice.
Place salad greens and remaining ingredients in a large bowl and gently toss. Divide mixture evenly between four serving plates; top with grilled chicken slices. Serve with remaining raspberry vinaigrette dressing.