Raspberry Chicken Salad

• 1/2 cup pecan pieces
• 1/4 cup real mayonnaise
• 2 teaspoons honey
• 3 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon dried rosemary
• 2 cups cooked chicken, cut into bite-sized chunks
• 1 cup mixed greens
• 1/2 cup fresh raspberries
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• dash of kosher salt
• 1/4 cup blue cheese crumbles

1. Preheat oven to 300 degrees and spread pecan pieces on a baking sheet. Toast for 6 minutes.
2. Whisk together mayonnaise, honey, 3 tablespoons lemon juice, 1 tablespoon olive oil, 1/4 teaspoon Kosher salt and dried rosemary. Toss chicken with enough of the Creamy Rosemary Dressing to coat (you may not need all of it).
3. Blend raspberries, 2 tablespoons lemon juice, 2 tablespoons olive oil and a dash of Kosher salt in the blender until smooth.
4. Toss mixed greens in a bit of olive oil and arrange on salad plates. Sprinkle with blue cheese crumbles.
5. Scoop chicken salad on salad plates and garnish with toasted pecans. Serve with cups of Fresh Raspberry Vinaigrette on the side.

Enjoy!