Chicken Raspberry Salad

Salad Dressing Ingredients:

3 Egg yolks

1 1/2 Cup canola oil

1 Cup honey

1/2 Cup raspberry vinegar

Salad Ingredients:

1 Head chopped romaine

1/2 Cup pecans

2 Ounces goat cheese

Chicken Marinade:

1 Cup cider vinegar

2 Tablespoons brown sugar

1/2 Cup canola oil

1 Teaspoon crushed red pepper flakes

3 Cloves chopped garlic

1/4 Cup soy sauce

1/2 Ounce fresh chopped cilantro

2 Chicken breasts (5 ounces each)

Directions for salad:

• Mix all ingredients for marinade, add chicken, wrap, and refrigerate at least four to six hours (best overnight).
• In mixing bowl, separate egg yolks. Discard the whites, and slowly whisk yolks in oil. Should emulsify, and if it doesn’t, discard and start over.
• Add honey, pureed raspberries and raspberry vinegar. Refrigerate or use immediately.
• Grill chicken or saute in pan on high heat. Julienne (cut into strips) and set aside.
• Rinse and chop romaine.
• Mix pecans, cheese and dressing. Garnish with fresh raspberries.