This salad was a hit at a recent "Come Cook With Me" . One of our guests even tried it at home and sent me an e-mail to let me know it turned out well for her at home. Thanks for the feedback Gwen! Try this for your family too. . .
3 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
1/4 cup pine nuts
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 and 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. Place chicken breasts on hot grill pan and cook for five minutes with grill press on top. Turn breasts and cook for five more minutes with grill press on top. Turn again and turn heat off. Leave on burner with grill press on top for five more minutes. Chicken will be perfect.
For salad, place pine nuts into 8" 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.