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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Marcus Estate in Greenville, Texas in 1994. Ingredients:
1 pound skinless, boneless chicken breast halves grilled and cut into bite size pieces |
3/4 ounce package honey mustard salad dressing mix |
1/4 cup cider vinegar |
1/2 cup vegetable oil |
2 tablespoons orange juice |
8 cups chopped assorted lettuce greens |
1 cup sliced fresh strawberries |
1/2 cup fresh blueberries |
1/2 cup fresh raspberries |
10 ounce package sugar snap peas |
1/2 cup toasted pecans |
Directions:
1. Prepare dressing according to package directions using vinegar and oil.
2. Substitute orange juice for the water and set aside.
3. In large bowl combine chicken, lettuce, berries, peas and pecans.
4. Add prepared dressing and toss to coat then serve.
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