Grilled Chicken Salad with seasonal fruit

Grilled Chicken Salad with seasonal fruit - Grill 1 pound chicken breasts, 8 mins on each side, or until juices run clear. Remove from heat, cool, and slice. Roast ½ cup pecans until fragrant, stirring frequently, 8 mins.In a blender, combine 1/3 cup red wine vinegar, ½ cup sugar, 1 cup olive oil, ½ minced onion, 1 tsp mustard, I tsp salt, and ¼ tsp pepper. Process until smooth.Top with grilled chicken slices, I cup sliced mangoes, and pecans. Drizzle with the dressing to serve.