Summer Chicken Salad With Raspberry Vinaigrette

• 1 package (10 ounces) ready-to-serve salad greens
• 3-1/2 cups cubed cooked chicken
• 1 cup fresh sugar snap peas
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 celery rib, thinly sliced
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon seedless red raspberry preserves
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper
• 1/4 cup slivered almonds, toasted

1. Place the salad greens, chicken, peas, berries and celery in a large bowl. In a small bowl, whisk the oil, vinegar, preserves, salt, onion powder and pepper. Drizzle over salad; toss gently to coat. Top with almonds.

ready, chicken, fresh sugar snap peas, fresh blueberries, fresh raspberries, celery, olive oil, balsamic vinegar, red raspberry preserves, salt, onion powder, pepper, slivered almonds

Taken from www.tasteofhome.com/recipes/summer-chicken-salad-with-raspberry-vinaigrette/ (may not work)