In a large bowl, combine all salad dressing ingredients, add the cheese slices and marinate in the refrigerator for 20 minutes.
Preheat the barbecue on medium (or heat a frying pan with bottom ridges on medium).
Brush the olive oil on the chicken and grill. Season and set aside, keeping warm.
Drain the cheese slices. Keep the salad dressing-marinade. Cook the cheese one minute on each side. Keep warm.
Prepare the plates, distributing the lettuce greens and raisins equally among them. Top with the chicken and cheese and pour on the salad dressing.
Garnish with sprigs of dill and serve immediately.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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