Combine 1 cup strawberries, vinegar and 1/4 teaspoon each salt and pepper in a blender.
With the motor running, slowly drizzle in oil.
Transfer 1/2 cup of the vinaigrette to a large bowl.
Photo: Blaine Moats
Add ketchup and preserves to the blender and pulse until smooth.
Sprinkle chicken with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper.
Oil the grill rack.
Grill the chicken until it releases easily, 1 to 2 minutes.
Flip and baste with the BBQ sauce from the blender.
Transfer to a plate and let rest for 5 minutes.
Serve the salad topped with the chicken.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
