In a medium-size bowl, whisk together raspberry preserves, oil, vinegar, Dijon mustard and salt and pepper. Add scallions and raspberries to vinaigrette. Add diced chicken and toss to combine with vinaigrette. Arrange lettuce on individual plates. Spoon chicken mixture over lettuce just before serving. Serve with nut bread and cream cheese, if desired.
Boston Bibb Salad with Roasted Acorn Squash, Georgia Pecans, Blue Cheese and Warm Bacon-Brown Sugar Vinaigrette
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Dave Lieberman