Step 2) Combine vinegar, 1/2 cup raspberries, honey, tarragon, shallots, mustard and sea salt in a medium mixing bowl. Smash the raspberries using the back of large spoon. Whisk in oil. Pour 1/2 cup vinaigrette into a large resealable plastic bag and add chicken; marinate in the refrigerator for 15 minutes. Cover and chill remaining vinaigrette.