¼ cup stone-ground mustard

2 tablespoons brown sugar

3 tablespoons water

¼ cup plus I tablespoon raspberry wine vinegar

1 tablespoon olive oil

2 cloves garlic, minced

¼ teaspoon pepper

4 (4 ounce) skinned and boned chicken breast halves

¼ cup oil free salad dressing

6 cups mixed salad greens

¼ cup fresh raspberries, or frozen, thawed

Combine mustard, brown sugar, 1 tablespoon raspberry vinegar, olive oil, garlic, and pepper. Place chicken in a shallow dish, and spread with mustard mixture. Refrigerate for 2 hours. Place chicken on a baking sheet coated with cooking spray. Broil 6 inches from heat, 5 minutes each side. Cut chicken into thin strips and set aside. Combine salad dressing and ¼ cup raspberry wine vinegar; pour over salad greens, tossing gently. Place salad greens on each plate, top with chicken strips and sprinkle with raspberries.

By Breid Foxsong