Grilled Chicken Salad With Raspberry-Tarragon Dressing

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Southern Living


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Raspberry-Tarragon Dressing

4 skinned and boned chicken breasts (about 1 1/4 lb.)

Vegetable cooking spray

1 fennel bulb, cut in half

2 heads Bibb lettuce, torn

1/2 English cucumber, thinly sliced

1/2 cantaloupe, peeled and sliced

1/4 cup chopped green onions

1 cup fresh blackberries

4 ounces Gorgonzola cheese, crumbled

1/2 cup honey-roasted sliced almonds

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