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Grilled Chicken Salad with Pears

Recipe by National Chicken Council

Chicken Salad: 6 -- boneless chicken breast; 1 cup Lemon Herb Dressing (recipe below); 6 cups assorted salad greens washed, dried and torn in bit size piece; 6 -- fresh pears peeled, cored, and thinly slices; 1/2 pound strawberries, washed, and slice.; 1-1/2 cup cashew nuts; 2 tablespoons cilantro
Lemon Herb Dressing: 1-1/2 cup fresh lemon juice; 1 cup extra virgin olive oil; 2 teaspoons fresh chopped parsley; 1 teaspoon minced garlic; 3 tablespoons sugar; 1-1/2 teaspoon paprika; 1-1/2 teaspoon dried basil; 1 teaspoon dried tarragon; 1 teaspoon salt; 1 teaspoon freshly ground pepper

'Make dressing first. Combine all ingredients for lemon herb dressing in a jar with a lid; cover tightly and shake. Remove 1 cup dressing to use with the chicken as a marinade and glaze.
Put chicken in a shallow, baking dish. Take ½ of the dressing and pour on the chicken and marinade 20 minutes, 10 minutes on each side.
Heat grill to medium high.
Wipe grill with a vegetable oil. Not to heavy or the chicken will burn.
Remove chicken from dish. Grill 8-10 minutes on each side, using the ½ remaining dressing to baste chicken while grilling. Chicken is done when you and insert a fork easily. Remove from grill.
Arrange salad on 6 plates as followed;
Greens, (after greens, arrange other ingredients in a circle) pears, strawberries, and cashews.
Drizzle dressing over salad. Place a chicken breast on each plate in the middle of the salad. Garnish with cilantro on chicken.