Chicken Salad with Raspberries

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8 Boneless Skinless Breasts
12 cups mixed salad greens
1 pint fresh raspberries

Raspberry Vinegarette:
3 tablespoons raspberry vinegar
½ cup olive oil
2 teaspoon mustard
3 teaspoons fresh thyme leaves
4 shallots, minced
Salt & Pepper

Directions:
In a small bowl whisk together vinegar, thyme, mustard, shallots and a dash of salt and pepper. Add oil, whisk until smooth.

Place 6 tablespoons of vinaigrette in a separate bowl to brush chicken. Hold extra vinaigrette in reserve.

Grill chicken over medium heat, 7 – 9 minutes per side. Brush chicken with Vinaigrette while grilling.

While chicken is grilling toss salad with dressing in a large bowl with ½ of raspberries. Plate the salad and place chicken on top of greens. Garnish with remaining raspberries and serve.

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