Raspberry Chicken Salad

For the Vinaigrette

• ½ cup whole raspberries
• 4 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon freshly squeezed orange juice
• 1 teaspoon cool tap water
• 1 teaspoon orange zest
• 1 teaspoon minced garlic
• ¾ teaspoon gluten-free soy sauce
• 3 teaspoons honey
• ¼ teaspoon ground black pepper
• Salt, to taste

For the Salad

• 2½ cups rotisserie chicken, chopped
• 1 cup diced celery
• ½ cup toasted slivered almonds
• 1 bunch green onions, roots removed, chopped
• 2 cups whole raspberries

1. To make the vinaigrette, in a blender or food processor, combine raspberries, olive oil, balsamic vinegar, orange juice, water, orange zest, garlic, soy sauce, honey and black pepper. Blend on high until a smooth mixture forms.
2. Place a fine mesh strainer over a bowl and pour the dressing through the strainer using a spoon to press liquids through. Season with salt to taste and set aside.
3. In a large bowl, toss together chopped chicken, celery, toasted almonds and chopped green onion.
4. Add the raspberries to the salad, pour half of the vinaigrette over mixture and gently combine to keep the raspberries whole.
5. Serve over a bed of arugula or your favorite mixed salad greens. Serve the remaining vinaigrette on the side.