Dressing- Combine vinegar, jam & mustard; mix well. Add oil, salt
& black pepper. Mix again & set aside.
Salad; Place pine nuts into Saute' pan; toast over med heat 4 to 6
mins. or until fragrant & golden brown. Remove pine nuts from
pan; cool completely.
Wash lettuce & berries. Thinly slice chicken & onion. Cut sugar snap
peas in half on a bias.
To serve, layer lettuce, chicken, peas, blueberries & onion in a Lg
serving bowl. Pour dressing over salad just before serving; toss
gently to coat. Sprinkle with toasted pine nuts.
Originally Submitted
4/3/2010
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You can add this Berry Pine Nut Chicken Salad recipe to your own private DesktopCookbook.
