Raspberry Chicken Salad

4 chicken breast fillets
1 cup white wine
cup curly endive
1 red coral lettuce
cups watercress
cup olive oil
2 tbsps raspberry vinegar
tsp French mustard
salt and fresh ground black pepper, to taste
cup punnet raspberry

1. Trim chicken of excess fat and sinew.Pour wine into large heavy-based frying pan and add enough water to make the liquid 2-3 cm deep.  Cover and bring to the boil.  Reduce heat, add chicken to pan, cover and simmer gently 10 minutes or until cooked through.  Remove from pan.  Drain, cool and cut into slices.

3. Place olive oil, vinegar, mustard, and seasonings in a small screw-top jar and shake well.  Pour one-third of the dressing over leaves and toss lightly to combine.  Place ⅓ cup of the raspberries and the remaining dressing in food processor bowl.  Using the pulse action, process for 10 seconds or until smooth.  Arrange salad leaves on serving plates, top with chicken slices and remaining raspberries.  Drizzle with raspberry dressing and serve immediately.

2. Wash and dry endive, lettuce, and watercress.  Tear into bite-size pieces, discarding thicker sterms of watercress.  Place into a large mixing bowl.

     Serves 4.