Combine wine or chicken broth and water in a saucepan over medium heat.

Cover; bring to a boil.

Reduce heat and add chicken.

Cover and simmer 10 minutes, or until cooked through; drain.

Let chicken cool and cut into 1/4-inch slices.

Combine olive oil, vinegar, mustard, salt and pepper in a small screw-top jar; shake well.

In a large bowl, toss salad greens with 1/3 of dressing.

In a blender, blend 1/3 cup of raspberries and remaining dressing until smooth.

Arrange salad on individual serving plates; top with chicken and remaining raspberries.

Drizzle with dressing; serve immediately.