2 boneless, skinless chicken breasts
¾ cup Marie’s Raspberry Vinaigrette, divided
2 apples, diced
1 cup raspberries
½ cup toasted sliced almonds, plus extra for garnish
½ cup crumbled goat cheese, plus extra for garnish
3 tablespoons minced parsley
1 head butter lettuce
1. Preheat oven to 400ºF.
2. Marinate chicken breasts in a ½ cup of Marie’s Raspberry Vinaigrette for 30 minutes.
3. Heat an oiled grill pan over high heat. Cook chicken until seared on both sides, then finish cooking in the oven, for approximately 10 minutes. Let rest 5–7 minutes, then cut chicken into cubes.
4. Toss chicken with diced apples, raspberries, sliced almonds, parsley, and ¼ cup Marie’s Raspberry Vinaigrette. Add goat cheese and finish tossing.
5. Separate the leaves of the butter lettuce to form cups. Fill each lettuce cup with chicken salad and garnish with extra almonds and goat cheese