Raspberry-Chicken Salad

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1/4 cup raspberry preserves

2 tablespoons olive oil

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

Salt and ground black pepper

2 tablespoons minced scallion

1 cup fresh raspberries

4 cooked chicken breast halves, cut into 1-inch pieces

4 cups chopped Bibb lettuce

Nut bread

Cream cheese