For vinaigrette, in a blender container or food processor, combine frozen red raspberries, olive oil or salad oil, lemon juice, and garlic. Cover and blend until smooth. Use a sieve to strain dressing; discard seeds. Cover and chill dressing until serving time. Reserve any remaining vinaigrette for another use.
In a bowl combine leaf lettuce, radicchio, arugula, and Belgian endive. Toss lightly to mix. Cover and chill up to 2 hours.
Combine Dijon-style mustard, honey, salt, and pepper; set aside. Grill chicken on an uncovered grill directly over medium coals about 15 minutes or until tender and no longer pink, turning once and brushing with mustard mixture during the last 2 minutes of grilling. Cool chicken slightly; slice into 1/4-inch strips.
On each individual salad plate, arrange greens. Top with chicken strips, oranges, avocado slices, and grapefruit sections. Sprinkle green onions over all. Drizzle each salad with some of the raspberry vinaigrette. Garnish with raspberries, if desired. Makes 4 servings.