Chicken & Citrus Salad

• 4 cups each baby spinach leaves and mixed salad greens
• 2 cans (10 fl oz/284 mL each) mandarin oranges, drained
• 2 cups sugar snap peas , halved
• 2-1/2 cups sliced cooked boneless skinless chicken breasts
• 1/2 cup pecan halves, toasted
• 1/4 cup Kraft Raspberry Vinaigrette Dressing

1. Combine all ingredients except dressing in large bowl.
2. Add dressing just before serving; toss to coat.

baby spinach, oranges, sugar snap peas, chicken breasts, pecan halves

Taken from www.kraftrecipes.com/recipes/chicken-citrus-salad-88548.aspx (may not work)