Beautiful, fresh, and extra Berry-luscious!
Heat olive oil in a large sauté pan. Season chicken breasts with salt and pepper on both sides. Cook chicken for 3 to 4 minutes on each side, until fully cooked. Set aside.
To make the dressing, add to a blender the 6 oz. container of raspberries, balsamic vinegar, honey, salt, and pepper and blend until smooth. Slowly drizzle the extra virgin olive oil into the blender on low speed until emulsified. Extra dressing will keep for 2 weeks in the refrigerator.
To plate, arrange the salad greens on a platter or individual plates, top the greens with blueberries, raspberries, and onion. Slice the chicken on an angle and arrange on top of the salad. Drizzle all with the fresh raspberry vinaigrette.