MARINADE:

1/4 c. olive oil
1/8 c. tarragon vinegar

SALAD:

Red and green bibbed lettuce and iceberg lettuce
2 split and deboned chicken breasts
1 can mandarin orange segments
1/3 c. walnuts or pecans
1-2 carrots, sliced

DRESSING:

1/2 c. plain yogurt
1/4 c. thousand island dressing
1/4 c. raspberry jam

Cut chicken into strips. Marinate 15-30 minutes. Pan fry until done.

Rinse and drain greens.

Combine dressing ingredients.

Arrange greens in large salad bowl. Top salad with orange segments, chicken, sliced carrots. Spoon on dressing. Top with nuts. Great served with fresh bread from Francesa's.