Place raspberries in a sieve over bowl. Press to remove seeds; discard seeds. In food processor or blender, combine sieved raspberries, cranberry juice, vinegar, hot water, olive oil, salt and sugar. Whirl to combine.
Tear romaine and chicory into bite-size pieces. Place in large shallow salad bowl.
Arrange avocado slices, blue cheese, cherry tomatoes, egg quarters, bacon and turkey in rows over the lettuce mixture. Serve with vinaigrette.