Fresh Berry-Chicken Salad

• 4 boneless skinless chicken breast halves (about 1 1/4 lb.)
• 2 12 cups chicken broth
• 2 tablespoons raspberry vinegar
• 1 (10 ounce) bag mixed salad greens
• 1 cup raspberries
• 1 cup strawberry, cut in half
• 13 cup vegetable oil
• 2 tablespoons raspberry vinegar
• 2 tablespoons raspberry jam

1. Add chicken, broth, and vinegar to a large nonstick skillet.
2. Heat to boiling; lower heat, cover, and simmer 15-20 minutes or until chicken is done.
3. Refrigerate chicken in broth for about 1 hour or until cool.
4. Remove chicken from broth (discard broth).
5. Cut chicken diagonally into 1/4-inch slices.
6. Arrange chicken on salad mix; top with berries.
7. Drizzle Raspberry Vinaigrette over salad.

chicken breast halves, chicken broth, raspberry vinegar, mixed salad greens, raspberries, strawberry, vegetable oil, raspberry vinegar, raspberry jam

Taken from www.food.com/recipe/fresh-berry-chicken-salad-168291 (may not work)