1 1/2 lbs. boneless chicken breasts
2 cloves of crushed garlic
1 head red leaf lettuce coarsley chooped
1/2 c. virgin olive oil
1/3 c. red wine vinegar
2 tsp. ground ginger
2 tsp. honey
Salt and pepper to taste
1 cu. freah raspberries
1/2 c. slivered almonds
2 Tb. poppy seeds
Preheat grill to to medium heat.
Brush chicken with oil and rub in garlic.
Grill chicken on both sides, 10 minutes per inch.
Arrange lettuce on a serving platter.
Cut chicken into 2" wide strips; place on lettuce.
Combine olive oil, vinegar, ginger, honey, salt and pepper.
Crush half the raspberries into the mixture, mix thoroughly.
Pour over chicken.
Top with remaining raspberries, almonds and poppy seeds.