2 chicken breasts
1 (12 oz.) bottle raspberry vinaigrette, divided (your favorite)
freshly cracked pepper
sea salt

In a small bowl place both chicken breasts and season with salt and pepper to taste. Drizzle vinaigrette to coat and let stand covered in refrigerator for 2 hours to overnight.

Grill or bake chicken until tender and no longer pink. Let stand on plate while you prepare the rest of the salad.

SALAD:

1-2 heads romaine lettuce, chopped
2/3 cup chopped pecans
4-6 oz. feta cheese
1 (11 oz.) can mandarin orange segments
2/3 cup dried cranberries

In large or salad bowl, place chopped romaine then layer pecans and feta cheese. Top with orange segments then cranberries. Serve with remaining vinaigrette.

Submitted by: Bonnie Dube