Grilled Chicken Breast with Raspberry Vinaigrette Dressing
> > > Grilled Chicken Breast with Raspberry Vinaigrette Dressing

Dried cranberries and greens make this a colorful and tasty dish that can be made ahead and assembled when ready.

8 (4 ounce, skinless, boneless chicken breasts halves)
1 tsp sea salt
1 tsp freshly ground pepper
4 tsp olive oil
10 ounces mixed greens
4 medium roma tomatoes (sliced)
1 cup dried cranberries

Place each chicken-breast half between tow sheets of heavy-duty plastic wrap and pound to ½ inch thickness using a meat mallet or rolling pin. Salt and pepper both sides of each chicken breast half.
Heat oil in large skillet over medium-high heat. Add chicken, sauté 3 minutes per side, until golden and cooked through. Cook in batches if necessary to prevent from crowding the pan.
Set cooked chicken aside or refrigerate if to be served later.
Arrange a bed of lettuce on each plate, garnish with sliced Roma tomatoes and dried cranberries. Top with cooked chicken and serve with dressing on the side.

Raspberry Vinaigrette Dressing:

1/2 c. raspberry vinegar
1 c. olive oil
1/2 c. pure maple syrup
1 tbsp. Dijon mustard
1 tsp. chopped tarragon
1/2 tsp. Salt
¼ tsp ground pepper
Combine all ingredients and mix well in mixer or food processor. Mix until dressing thickens and is well blended.

Yield 8 servings.