6 cups of torn salad greens
2 cups cut up cooked chicken breast
1 cup raspberries
1/3 cup thinly sliced celery
1 cup plain nonfat yogurt
1/2 cup raspberries
1 Tbsp. raspberry or red wine vinegar
Prepare dressing by placing dressing ingredients in a blender and blending for about 15 seconds or until smooth. Set aside. Toss salad ingredients in a large bowl with dressing. Season with fresh ground black pepper.