Chicken and Apple Salad Lettuce Cups

preparation

1. Add the shredded chicken, celery, carrot, red onion, pecans and apple to a large bowl and combine.
2. Mix in Pompeian Robust Extra Virgin Olive Oil and fresh lemon juice and season with salt and pepper to taste. Toss well to combine.
3. For the dressing, add the fresh raspberries to a food processor and puree until smooth. Use a fine strainer to press out any additional seeds in the raspberry purée for a smoother consistency. Add the raspberry purée into a small jar along with Pompeian Robust Extra Virgin Olive Oil, white wine vinegar and honey. Cover tightly and shake well.
4. Separate and wash the leaves of the butterhead lettuce. Dry the lettuce and place on a serving platter.
5. Scoop the chicken and apple salad into the lettuce cups then top with raspberry vinaigrette and feta cheese crumbles for serving.