Raspberry-Chicken Salad

In a medium-size bowl, whisk together raspberry preserves, oil, vinegar, Dijon mustard and salt and pepper. Add scallions and raspberries to vinaigrette. Add diced chicken and toss to combine with vinaigrette. Arrange lettuce on individual plates. Spoon chicken mixture over lettuce just before serving. Serve with nut bread and cream cheese, if desired.

Note: This recipe uses the Oven-Baked Herb-Crusted Chicken with Parsley Olive Oil Sauce recipe found in the Online Library.