Sugar Snap Pea & Orange Chicken Salad

• Rouge-Orange Vinaigrette
• 1 cup extra virgin olive oil
• 2 tsp. orange zest
• 1/2 cup orange juice
• 1/4 cup GREY POUPON Rouge Dijon Mustard
• 1/4 cup HEINZ Apple Cider Vinegar
• 1/4 cup sugar
• 2 Tbsp. shallots, minced
• 1/2 tsp. fresh thyme leaves
• 1/8 tsp. salt
• 1/8 tsp. ground black pepper
• Salad
• 1 gal. sugar snap peas, sliced in half diagonally
• 2 qt. baby salad greens
• 2 qt. grilled chicken breasts, sliced
• 1 qt. orange supremes
• 1 qt. fresh parsley, roughly chopped
• 2 cups red onions, chopped
• 2 cups walnuts, chopped

1. Rouge-Orange Vinaigrette: Whisk ingredients until well blended.
2. Refrigerate until ready to use.
3. For each salad: Combine 1 cup sugar snap peas, 1/2 cup greens, 3 oz.
4. chicken, 1/3 cup oranges, 1/4 cup parsley and 2 Tbsp.
5. each onions and nuts.
6. Toss with 1 oz.
7. Rouge-Orange Vinaigrette.
8. Arrange on serving plate.

rougeorange vinaigrette, extra virgin olive oil, orange zest, orange juice, mustard, apple cider vinegar, sugar, shallots, thyme, salt, ground black pepper, salad, sugar snap peas, baby salad greens, chicken breasts, orange supremes, fresh parsley, red onions, walnuts

Taken from www.kraftrecipes.com/recipes/sugar-snap-pea-orange-chicken-salad-180688.aspx (may not work)