Place chicken breast in a Zip-loc bag. Add 2 oz lemon juice, 1 tbsp strawberry vinaigrette, and 1/2 tbsp ground black pepper. Shake bag, set aside for 15 minutes.

Place chicken in pan, sear outside, lower head and cover.

Chop 1/3 head romaine lettuce. Halve grapes, then remove the top, halve and core strawberries.

Plate lettuce, sprinkle grapes and strawberries. Drizzle 2 tbsp strawberry vinaigrette.

Remove chicken from heat, cut breast into 2-inch strips. Plate chicken on salad..