Yup. Still loving raspberries. And I love fruit on salad. Lettuce and berries from the garden, leftover chicken from my fabulous in-laws. Add a creamy dressing, and bingo, it's a winner.
Raspberry Chicken Salad
For the dressing
1/4 cup whipping cream
A small glug of white wine vinegar (about 1 Tbls)
A squeeze of honey (about 1 tsp.)
A couple swirls of extra-virgin olive oil (about 2 Tbls)
Handful of chopped chives (about 2 Tbls.)
Kosher salt and freshly cracked pepper to taste
For the salad
Leftover roasted chicken
Whisk all dressing ingredients together for a minute. Assemble salad on serving plates, pour dressing over, and serve.