Instructions: Pesto Sauce: Combine all ingredients in food processor and process 1 minute. Refrigerate until ready to use. Use 1 1/2 tablespoons with each 3-cup serving of rice. Refrigerate remaining pesto and use in other rice or pasta dishes. (Makes 12 ounces)

Marinate chicken breasts in raspberry vinaigrette dressing, refrigerating at least 4 hours.

When ready to prepare chicken, drain and discard marinade. Grill chicken breasts 3 to 4 minutes on each side, or until chicken is cooked through.

Stir pesto sauce into rice. Place each chicken breast on serving plate along with 3/4 cup pesto rice and 1 cup of the salad that has been mixed with 2 tablespoons raspberry dressing. Top each serving of salad with 3 tomato slices. Pour 1 tablespoon raspberry dressing over each serving of chicken and garnish chicken with 3 raspberries.

This recipe yields 4 servings.

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