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 6oz 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.
Arrange the salad greens on a platter or individual plates, top the greens with berries and onion. Serve the chicken on top of the salad and drizzle all with the fresh raspberry vinaigrette.
