Berry-Pine Nut Chicken Salad

New twist to try this spring and summer.

• Ready In: 15 mins
• 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

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.