Chicken, Red Pepper and Snow Pea Salad

• 5 tablespoons vegetable oil
• 12 cup pine nuts
• 3 garlic cloves, minced
• 12 lb fresh snow pea, trimmed
• 2 red bell peppers, seeded and cut into 1-inch pieces
• 2 cups cooked chicken, cut up
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 2 teaspoons sesame oil
• 14 teaspoon salt
• 6 -7 cups assorted salad greens

1. In a large pot, heat 1 tablespoon vegetable oil over medium heat.
2. Add pine nuts and 1 minced garlic clove.
3. Cook, stirring, until golden, 2-3 minutes.
4. Remove to paper towels to drain.
5. Fill the same pot 3/4 full with water and heat to boiling over high heat.
6. Add snow peas and red pepper and cook 1-2 minutes, until crisp tender.
7. Drain and rinse under cold water.
8. Drain well; return to pot.
9. Add remaining 4 tablespoons vegetable oil and 2 minced garlic cloves to pot along with chicken, balsamic vinegar, lemon juice, sesame oil and salt.
10. Toss until well mixed.
11. Refrigerate for at least an hour or overnight before serving on salad greens.

vegetable oil, nuts, garlic, snow, red bell peppers, chicken, balsamic vinegar, lemon juice, sesame oil, salt, salad greens

Taken from www.food.com/recipe/chicken-red-pepper-and-snow-pea-salad-205549 (may not work)