Berry-Pine Nut Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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New twist to try this spring and summer. Ingredients:
3 tablespoons red wine vinegar |
2 tablespoons seedless raspberry jam |
1 teaspoon dijon mustard |
1/4 cup olive oil |
1/8 teaspoon salt |
1/8 teaspoon fresh coarse ground black pepper |
1/4 cup pine nuts |
5 cups boston lettuce |
1 cup blueberries |
1 lb cooked chicken breast |
1/4 small red onion |
8 ounces sugar snap peas |
Directions:
1. For dressing, combine vinegar, jam and mustard; mix well. Add oil, salt and black pepper. Mix again and set aside.
2. For salad, place pine nuts in saute pan; toast over medium heat 4-6 minutes or until fragrant and golden brown. Remove pine nuts from pan; cool completely.
3. Wash lettuce and berries. Thinly slice chicken and onion. Cut sugar snap peas in half on a bias.
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