Grilled Chicken Salad with Fresh Raspberry Dressing

DIRECTIONS

1. Combine 1/2 cup Nakano® Seasoned Rice Vinegar - Original or Roasted Garlic, tarragon and salt; stir well.
2. Place chicken in a shallow non-metallic container. Add vinegar mixture; marinate about 45 minutes. Drain chicken and discard marinade.
3. Grill or saute chicken until cooked as desired. When slightly cooled, slice each breast; cover and set aside.
4. Rinse oranges and pat dry. Use a citrus grater to grate the peel of 1 orange; do not grate white pith under the skin; set orange zest aside. Peel both oranges and slice.
5. Rinse raspberries and shake off excess water.
6. In blender container, combine raspberries, 1/4 cup Nakano® Seasoned Rice Vinegar - Original or Roasted Garlic, honey, salad oil, and orange zest. Cover and blend until smooth.
7. Place greens in a large bowl. Drizzle with 1 tablespoon olive oil and toss well to coat. Sprinkle with a little salt while tossing. Drizzle greens with remaining 1 tablespoon Nakano® Seasoned Rice Vinegar - Original or Roasted Garlic; toss well.
8. To serve, divide greens among 4 large salad plates. Place one sliced chicken breast on each plate. Arrange orange slices on each plate. Pour a generous ribbon of fresh raspberry dressing over chicken. Sprinkle salads with toasted pecans, if desired.