"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Berry-Almond Chicken Salad Recipe

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This recipe for Berry-Almond Chicken Salad, by , is from Pathway Learning Community, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ingrid Dehnert
Added: Monday, February 2, 2009


c. slivered almonds, toasted
1 bag lettuce (spring mix)
1 c. blueberries
1 lb. cooked chicken breast, thinly sliced
small red onion, thinly sliced
8 oz. sugar snap peas, each halved

3 Tbsp. red wine vinegar
2 Tbsp. seedless raspberry jam
1 Tbsp. Dijon mustard
c. olive oil
1/8 tsp. salt
1/8 tsp. black pepper

Combine dressing ingredients and mix well. Set aside.

Layer lettuce, chicken, peas, blueberries, and onion in large serving bowl. Pour dressing over just before serving and toss. Sprinkle with almonds.




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