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Berry-Pine Nut Chicken Salad Recipe

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This recipe for Berry-Pine Nut Chicken Salad is from Mom's Favorites and More, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Dressing
3 tbsp (45 mL) red wine vinegar
2 tbsp (30 mL) seedless raspberry jam
1 tsp (5 mL) Dijon mustard
1/4 cup (50 mL) olive oil
1/8 tsp (0.5 mL) salt
1/8 tsp (0.5 mL) coarsely ground black pepper

Salad
1/4 cup (50 mL) pine nuts
1 bag (5-6 oz/150-175 g) Boston lettuce salad blend (about 5 cups/125 L torn Boston lettuce)
1 cup (250 mL) blueberries
1 lb (500 g) cooked chicken breasts (about 4)
1/4 small red onion
8 oz (250 g) sugar snap peas (2 cups/500 mL)

Directions:
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 into (8-in./20-cm) Sauté 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.
4.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.

Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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