1. Marinate the chicken cubes with the olive oil, red wine vinegar, grainy Dijon mustard, honey, salt and pepper. Add the chicken cubes to skewers and grill, over medium heat, until the internal temp reaches 165 degrees F.
2. In a small blender, puree the raspberries. Use a sieve to remove most of the seeds and transfer the raspberry puree back to the blender. Add the remaining vinaigrette ingredients and blend until combined. Taste and adjust for flavours as desired.
3. Assemble the salad with the veggies, blueberries, walnuts, goat cheese, chicken cubes and drizzle over the raspberry vinaigrette. Lightly toss to combine. Enjoy!