SUMMER SALAD WITH GRILLED CHICKEN

Ingredients

• 1/4 cup raspberry vinegar
• 1 tsp Dijon mustard
• 1/2 tsp poppy seeds
• 1/4 tsp granulated sugar
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1/4 cup canola oil
• 3 boneless skinless chicken breasts
• 8 cups mixed baby greens
• 2 cups fresh raspberries
• 1/2 cup thinly sliced red onion

Directions

1. To prepare dressing, whisk together raspberry vinegar, mustard, poppy seeds, sugar, salt and pepper until combined. Gradually whisk in oil until blended.
2. Pour 2 tbsp of dressing into a heavy zip-lock plastic bag; reserve remaining dressing to toss with salad. Add chicken to bag and squeeze bag to coat chicken with dressing; seal bag. Let stand for 30 minutes.
3. Meanwhile, preheat natural gas barbecue on medium heat for 10 - 15 minutes.
4. Remove chicken from dressing; discard dressing. Grill until chicken is cooked through, about 12 - 15 minutes. Cool chicken for 5 minutes; cut diagonally into slices.
5. Combine chicken, greens, raspberries and onion. Add reserved dressing and toss to coat. Serve immediately.