For Vinaigrette: Whisk pear nectar, vinegar, olive oil and mustard together to blend. Reserve half of marinade for dressing. Add seasoning to remaining half for marinade.
For Salad: Put chicken and marinade in plastic bag. Let stand 30-60 minutes. Remove from marinade; discard marinade. Place chicken on greased grill over medium heat and grill 12-15 minutes turning halfway through. Grill until internal temperature reaches 165°F (74°C). Cook asparagus in boiling water until tender-crisp about 3 minutes. Drain and refresh under cold water.Plating Instructions: Divide greens on serving plates. Slice chicken and arrange over greens. Top with asparagus strawberries pear slices and onion. Drizzle with reserved dressing. Sprinkle pecans on top.
CHEF's TIP!
Replace pecans with walnuts or sliced almonds or omit if desired.
Brush pear slices with lemon juice to prevent browning.
