Berry-Pine Nut Chicken Salad

• 3 tablespoons red wine vinegar
• 2 tablespoons seedless raspberry jam
• 1 teaspoon Dijon mustard
• 14 cup olive oil
• 18 teaspoon salt
• 18 teaspoon fresh coarse ground black pepper
• 14 cup pine nuts
• 5 cups boston lettuce
• 1 cup blueberries
• 1 lb cooked chicken breast
• 14 small red onion
• 8 ounces sugar snap peas

1. For dressing, combine vinegar, jam and mustard; mix well.
2. Add oil, salt and black pepper.
3. Mix again and set aside.
4. For salad, place pine nuts in saute pan; toast over medium heat 4-6 minutes or until fragrant and golden brown.
5. Remove pine nuts from pan; cool completely.
6. Wash lettuce and berries.
7. Thinly slice chicken and onion.
8. Cut sugar snap peas in half on a bias.

red wine vinegar, seedless raspberry jam, mustard, olive oil, salt, fresh coarse ground black pepper, nuts, boston lettuce, blueberries, chicken breast, red onion, sugar

Taken from www.food.com/recipe/berry-pine-nut-chicken-salad-292004 (may not work)