Raspberry & Chicken Salad

We can’t wait for raspberry season so wecan pick basketfuls ourselves! I like to serve this salad with fresh-bakedmuffins.

Portions:4

Combine wine or chicken broth and water in a saucepan over medium heat.
Cover; bring to a boil.
Reduce heat and add chicken.
Cover and simmer 10 minutes, or until cooked through; drain.
Let chicken cool and cut into 1/4-inch slices.
Combine olive oil, vinegar, mustard, salt and pepper in a small screw-top jar; shake well.
In a large bowl, toss salad greens with 1/3 of dressing.
In a blender, blend 1/3 cup of raspberries and remaining dressing until smooth.
Arrange salad on individual serving plates; top with chicken and remaining raspberries.
Drizzle with dressing; serve immediately.

Recipe Category Chicken / Fruit / Salad