Cobb salad is a good example of a chopped salad satisfying enough to have as an entree for lunch or dinner. The difference between a chopped salad and a tossed salad is that the ingredients are all chopped to the same size, roughly 1/2 inch, in a chopped salad. The advantage is that it's easy to combine the salad so all ingredients are spread equally throughout the dish. Serve this winter chopped salad with goat cheese spread on rounds of sourdough toast.
Make the dressing. Combine the oil and vinegar and whisk in the mustard and honey. They will bind the oil and vinegar together so they don't separate. Salt and pepper to taste. If you can't find raspberry vinegar, steep fresh raspberries in white wine vinegar for several days. Strain and use.
Cover the chicken breasts with low-sodium chicken broth and poach until the chicken is cooked through and no longer pink. Poaching is simmering in a flavored liquid on low heat. It should only take about ten minutes to poach the breasts. Remove from the broth when done. Wrap in plastic and refrigerator until cold. Then chop into 1/2-inch pieces.
Wash the radicchio and romaine lettuce. Discard any bruised, torn or tired looking leaves from the romaine. Pat the lettuce as dry as possible. Any water droplets will dilute the salad dressing. Chop into 1/2-inch pieces.
Wash the apple, core and chop.
Reserve a few raspberries and walnuts to use as a garnish. Combine the lettuce, radicchio, romaine lettuce, apples, remaining raspberries and walnuts and chicken with the dressing. Stir so all ingredients are coated with the dressing.
Plate and garnish with the reserved raspberries and walnuts.