Grilled Chicken Salad with Raspberry Tarragon Dressing

This is what the French call a "Salad Compose" or an arranged salad. To me, this has all the taste groups, sweet, savory, salty and yummy! Serves 4.

1 12 oz bottle raspberry vinaigrette
1/4 cup chopped green onion
2 tsp fresh chopped tarragon

4 skinless, boneless chicken breasts
1 fennel bulb, cut in half
2 heads Bibb lettuce, torn
1/2 english cucumber, sliced
1/2 cantaloupe, peeled and sliced
1/4 cup green onions, chopped
1 cup blackberries
4 oz crumbled Gorgonzola
1/2 honey roasted sliced almonds

Mix first 3 ingredients together. Set aside 1/2 cup and refrigerate. Place remainder in a large plastic bag with chicken and fennel, seal and chill up to 2 hours. Grill on an outside grill on medium high or grill pan indoors.

Meanwhile, divde lettuce and next 3 ingredients onto 4 plates. Thinly slice chicken and fennel, place on salads. Drizzle with remaining dressing. Top with berries, cheese and almonds. Serve immediately.