La Salade d'Elle (Chicken Salad with Almonds, Queso Fresco and Raspberry-Lime Vinaigrette)

Ingredients

• 3 tsp. 100% pure Raspberry Preserves (I used Polaner All-Fruit)
• 1 tsp lime zest
• The juice of one lime
• 1 tbsp white wine vinegar
• 1/8 to 1/4 cup canola oil
• Salt and pepper to taste
• 6 chicken breast tenderloins or 2 small chicken breasts, cut in 3/4 inch strips
• 1 tbsp 100% pure raspberry preserves
• 1-2 tbsp olive oil (for cooking)
• 1/2 head iceberg lettuce, torn or cut into bite-sized pieces
• 1 bunch hearts of romaine, torn or cut in bite-sized pieces (without the really thick stems, please)
• 1 small red onion, halved and sliced thin
• 1/2 cup sliced almonds
• 1/2 cup crumbled queso fresco (Fresh cheese. It’s in the refrigherator section of most mega-marts)