Raspberry-Chicken Salad

Ingredients

• 4 cups bibb lettuce chopped
• 4 servings nut bread 
• 4  chicken breast halves cooked cut into 1-inch pieces
• 4 servings cream cheese 
• 1 teaspoon dijon mustard 
• 4 servings salt and ground pepper black
• 2 tablespoons olive oil 
• 1 cup raspberries fresh
• 0.3 cup raspberry preserves 
• 2 tablespoons scallion minced
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• whisk

Directions

1. In a medium-size bowl, whisk together raspberry preserves, oil, vinegar, Dijon mustard and salt and pepper.
2. Add scallions and raspberries to vinaigrette.
3. Add diced chicken and toss to combine with vinaigrette. Arrange lettuce on individual plates. Spoon chicken mixture over lettuce just before serving.
4. Serve with nut bread and cream cheese, if desired.