Pecan crusted organic chicken breast on summer salad with fresh strawberry vinaigrette

Note:
This also works for you vegetarians just leave off the chicken, roast the pecans and sprinkle on salad

Chicken:
1 large boneless organic chicken breast
1 cup chopped pecans
1/4 wheat germ
Grape seed oil
Directions:
Pound chicken slightly for faster cooking
Mix pecans and wheat germ in shallow bowl
Coat chicken with oil press into pecan mixture
Heat 4 tablespoons grape seed oil at med heat add chicken cook until done turning once

Dressing:
I cup red wine vinegar
I cup balsamic vinegar
5 extra large strawberries or 8 small chopped

1 cup balsamic vinegar
1/4 cup sugar
3/4 cup olive oil
I tablespoon honey
1/8 cup onion (diced)
1/8cup fresh parsley (chopped)

Directions:
Boil balsamic and red wine vinegar and strawberries

Reduce to 3/4 cup

Add sugar, diced onion and parsley.

Simmer 10-15 minutes and cool

When cooled add oil and honey shake well

Summer salad:
Lettuce (your choice)
Mango cubed
Avocado cubed
Tomatoes
Shredded cabbage
Cucumber
Red onion

Enjoy 🙂