<http://schema.org/recipeInstructions>
" Prepare outdoor grill for direct grilling on medium. In bowl, whisk lemon juice, sour cream, honey, Dijon, and 1/8 teaspoon each salt and pepper. Stir in poppy seeds. Cover; refrigerate up to 1 day. With meat mallet, pound chicken to an even 1/2-inch thickness. Rub 1 teaspoon oil over chicken; sprinkle with 1/4 teaspoon each salt and pepper. Rub cut sides of avocado with remaining 1/2 teaspoon oil. Place chicken and avocado on grill. Cook chicken 8 to 10 minutes or just until no longer pink, turning once. Grill avocado 3 to 5 minutes or until grill marks appear, turning once. Let both rest 5 minutes. Discard avocado peel; slice. Slice chicken. In bowl, toss raspberries with 1 tablespoon dressing. In large bowl, toss greens with remaining dressing; divide among plates. Top with raspberries, chicken, avocado, and almonds."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a32620/chicken-raspberry-salad-recipe-ghk0711/>