For the skewers, place chicken pieces in a bowl and toss with Cardinis Raspberry Pomegranate Vinaigrette. Marinate for 30 minutes. Soak 12 bamboo skewers in water for 5 to 10 minutes. Prepare grill to medium hot. While grill is heating remove chicken from marinade (discard marinade). Thread chicken meat and vegetables on to bamboo skewers. Arrange skewers on hot grill rack. Grill skewers for 7 to 8 minutes on each side or until chicken meat is thoroughly cooked. Sprinkle skewers with chopped parsley. Serve with salsa and steamed rice. For the salsa, place raspberries in a mixing bowl, and smash with a fork or a potato masher. Add remaining ingredients and mix together. The salsa can be made several hours before serving. Refrigerate in an airtight container.