Recipe: Chicken with Strawberry Vinaigrette

4 Chicken breast halves; boneless, skinned 1 c Strawberries; hulled 2/3 c Vegetable oil 1/4 c Red wine vinegar 1/4 c White vinegar 1 tb Sugar 1/2 ts Ground ginger 1 c Sliced fruit; kiwifruit, orange sections; strawberry Lettuce leaves

To make vinaigrette, blend strawberries, oil, vinegars, sugar and ginger, in a covered blender container or food processor, until smooth. Place chicken in shallow dish; pour 3/4 cup vinaigrette over chicken. Cover; refrigerate at least 3 hours. Refrigerate remaining vinaigrette in separate covered container. Remove chicken from marinade, reserving marinade for basting chicken. Arrange chicken breasts on rack in broiler pan. Broil 4" from heat for 15 minutes or until chicken is fork-tender, turning once and brushing often with marinade. Cut chicken into slices. Arrange fruit on lettuce-lined salad plates. Serve with vinaigrette that was not used for marinating