Berry-Pine Nut Chicken Salad
"New twist to try this spring and summer."
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
4
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
- For dressing, combine vinegar, jam and mustard; mix well. Add oil, salt and black pepper. Mix again and set aside.
- 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.
- Wash lettuce and berries. Thinly slice chicken and onion. Cut sugar snap peas in half on a bias.
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RECIPE SUBMITTED BY
I have lived in North Carolina my whole life. My husband is also a native North Carolinian. We have one daughter.
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<br>I have always loved to cook. My mother is a fantastic cook, but not a great teacher. I learned to cook from recipes because Mom is one of those cooks who does not measure anything and therefore cannot tell you how to make what she makes.
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<br>It took me 10 years to figure out how to make a decent biscuit but now I feel that I can cook about anything I decide I want to try. I have been a Pampered Chef consultant since Aug. of 2006 so now I get to share my love of cooking with others. I also prepare a monthly fellowship meal for our church and feed approximately 50 at each meal.
