Summer Chicken Salad with Strawberry Vinaigrette

In a large saucepan, combine chicken, onion, lemon, garlic, 1 tablespoon kosher salt and the peppercorns. Add water to cover. Bring to a simmer over medium. Turn chicken; cover with a tight-fitting lid. Remove from heat. Let stand until internal temperature in the thickest part of breast reaches 155°, 5 to 10 minutes. Remove chicken from liquid, tent with foil and let rest 10 minutes before slicing. (Temperature will rise during standing time.) Chicken can be refrigerated, unsliced, until ready to assemble salad.

For dressing: In a blender, combine 2 cups whole strawberries, the olive oil, vinegar, 1/4 teaspoon kosher salt and the pepper. Cover and blend until smooth. Taste and add a little honey if dressing is too tart. Cover and store in refrigerator up to 3 days.

Bring a pot of salted water to a boil. Add beans. Cook until crisp-tender, 2 to 3 minutes. Drain; immediately rinse beans with cold water. Drain well. Slice chicken.

To assemble salad, arrange lettuce on a platter or individual plates. Add chicken (warm or chilled), green beans, halved strawberries, the avocado and pecans (if using). Garnish with chives and basil. Pass dressing to serve.