Begin by preparing the pecan butter by blending Fisher Pecan Halves in a food processor for 2-3 minutes until smooth and creamy.

Marinate the chicken by combining pecan butter, olive oil, apple cider vinegar, honey, kosher salt, and pepper in a ziptop bag. Add the chicken and let it marinate in the refrigerator for at least 1 hour.

Preheat your grill to medium-high heat. Grill chicken for about 5 minutes on one side, then flip and grill for another 3-4 minutes until cooked through.

Assemble the salad by layering your base of greens with sliced strawberries, pecans, cheese, and cranberries. Top with sliced chicken.

For the vinaigrette, mix the remaining pecan butter with apple cider vinegar, honey, salt, and pepper in a jar. Shake until emulsified and drizzle over the salad before serving.