Summer Salad with Homemade Raspberry Dressing

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Serves 4

SALAD

4 servings lettuce or mixed greens
4 small boneless, skinless chicken breasts (optional)
2 medium cucumbers, chopped
2 stalks celery, thinly sliced
1 pint fresh raspberries
1/2 cup chopped walnuts or pecans (we prefer NOT roasted)
1 small red onion, diced

1. If using meat, season chicken with salt, pepper and garlic granules. Grill until internal temperature reaches 165 degrees, flipping once. Allow meat to rest for 10 minutes for juices to redistribute before chopping. (This step may be done in advance, as we prefer our chicken COLD for this salad.)

2. Meanwhile wash and chop lettuce and other veggies.

3. If your nuts are whole, a great way to chop them is to place them in a sandwich baggie, seal and pound gently with a meat mallet or other heavy object.

4. Prepare dressing below.

RASPBERRY DRESSING

2 cups frozen raspberries, thawed
1/4 cup raw apple cider vinegar (we like Bragg brand)
2 TBSP raw honey

NOTE - This dressing is really "rich" and "syrupy." For a creamier dressing, try this one - http://www.completelynourished.com/photo/raspberry-vinaigrette.

Mix together in a blender until smooth. An immersion/stick blender works well, too!

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