Ingredients
1 package (10 ounces) ready-to-serve salad greens3-1/2 cups cubed cooked chicken1 cup fresh sugar snap peas1 cup fresh blueberries1 cup fresh raspberries1 celery rib, thinly sliced1/4 cup olive oil3 tablespoons balsamic vinegar1 tablespoon seedless red raspberry preserves1/2 teaspoon salt1/2 teaspoon onion powder1/2 teaspoon pepper1/4 cup slivered almonds, toasted
Preparation
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.
