Light the grill for two-zone, medium-hot fire.

If you have a chicken breast that is really thick on one end, pound it down with a mallet or pot until you get a more uniform thickness for the whole breast. This will allow the chicken to cook more evenly. Rub the chicken breasts with a little olive oil. Season the chicken with salt and pepper.

Place the chicken breasts on the hot side of the grate, directly above the coals. Sear the breasts for about three to four minutes per side, turning only once, until golden brown. If the grill flares up, temporarily move the chicken away from the coals. When the breasts are properly browned, move them to the warm, or indirect, side of the grate. Replace the lid and, if using a grill thermometer, bring the temperature up to 350°F.

Cook chicken until it reaches an internal temperature reaches 165°F. Insert the tip of a digital meat thermometer into the thickest part of the breast to test. Do not consume raw or undercooked chicken. Remove chicken from the grill and place on a plate to rest while you assemble the rest of the salad.

Arrange spring mix onto 4 salad plates. Top with strawberries, Mandarin oranges and pecans. Set aside.

Thinly slice the chicken breasts or chop into bite-sized cubes and place on top of salads.

In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.

Drizzle each salad with Balsamic Vinaigrette and serve immediately.