Berry-Pine Nut Chicken Salad

Berry-Pine Nut Chicken Salad

 

Dressing3 Tbsp red wine vinegar
2 Tbsp seedless raspberry jam
1 tsp Dijon mustard
1/4 cup olive oil
1/8 tsp salt
1/8 tsp coarsely ground pepper

Salad
1/4 cup pine nuts

Publish Post

1 bag ( 5 - 6 oz) Boston lettuce salad blend
1 cup blueberries
1 lb cooked chicken breasts
1/4 red onion (sliced thin)
8 oz sugar snap peas

For dressing, combine vinegar, jam and mustard; mix well.  Add oil, salt and black pepper.  Mix again and set aside.

For chicken, marinate your chicken breasts in 2 Tbsp olive oil, 1/2 tsp salt, and 2 tsp Lemon Pepper seasoning.  Grill chicken breasts covered on hot grill pan for five minutes.  Turn breasts, cover and cook for five more minutes.  Turn again and turn heat off.  Leave on burner covered for five more minutes.

For salad, place pine nuts into 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 red onion.  Slice sugar snap peas in half.

To serve, layer lettuce, chicken, peas, blueberries and onion in a large serving bowl.  Pour dressing over salad just before serving.  Toss gently to coat.  Sprinkle with toasted pine nuts.

 

-katypresson (Pampered Chef recipe)