Grilled Chicken Salad With Raspberry-Tarragon Dressing

• 4 skinned and boned chicken breasts (about 1 1/4 lb.)
• Vegetable cooking spray
• 1 fennel bulb, cut in half
• 2 heads Bibb lettuce, torn
• 1/2 English cucumber, thinly sliced
• 1/2 cantaloupe, peeled and sliced
• 1/4 cup chopped green onions
• 1 cup fresh blackberries
• 4 ounces Gorgonzola cheese, crumbled
• 1/2 cup honey-roasted sliced almonds

1. Pour 1/2 cup Raspberry-Tarragon Dressing into a large zip-top plastic freezer bag. Cover and refrigerate remaining dressing.
2. Add chicken to 1/2 cup dressing in bag. Seal and chill 30 minutes to 2 hours. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350u0b0 to 400u0b0 (medium-high) heat. Remove chicken from marinade, discarding marinade. Grill chicken and fennel bulb halves, covered with grill lid, 8 to 10 minutes on each side or until chicken is done and fennel is tender. Let chicken stand 5 to 10 minutes.
3. Meanwhile, divide lettuce and next 3 ingredients among 4 plates. Thinly slice chicken and fennel; place on salads. Drizzle with remaining dressing; top with berries, cheese, and almonds. Serve immediately.

chicken breasts, vegetable cooking spray, fennel bulb, bibb lettuce, cucumber, cantaloupe, green onions, fresh blackberries, gorgonzola cheese, honey

Taken from www.myrecipes.com/recipe/grilled-chicken-salad-0 (may not work)