Spring Chicken And Pea Salad

• 1 cup fresh peas
• 2 cups torn curly or Belgian endive
• 2 cups torn radicchio
• 2 cups chopped rotisserie chicken
• 1/2 cup sliced radishes
• 2 tablespoons chopped red onion
• 2 tablespoons fresh mint leaves, torn
• 2 tablespoons olive oil
• 1/4 teaspoon grated lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon mint jelly
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Toasted pine nuts, optional

1. In a large saucepan, bring 1/2 in. of water to a boil. Add peas; cover and cook 5-8 minutes or until tender.
2. Drain peas; place in a large bowl. Add endive, radicchio, chicken, radishes, onion and mint. In a small saucepan, combine oil, lemon zest, juice, jelly, garlic, salt and pepper; cook and stir over medium-low heat 4-6 minutes or until jelly is melted. Drizzle over salad; toss to coat. If desired, sprinkle with pine nuts.

fresh peas, torn curly, torn radicchio, rotisserie chicken, radishes, red onion, mint, olive oil, lemon zest, lemon juice, mint jelly, garlic, salt, pepper, pine nuts

Taken from www.tasteofhome.com/recipes/spring-chicken-and-pea-salad/ (may not work)