CHICKEN BERRY SALAD

This recipe uses three kinds of fresh berries and your choice of mixed salad greens, all tossed together with grilled chicken and a special honey mustard dressing.

DRESSING:
1 (.75 ounce) packet honey mustard salad dressing mix (If you can't find the dry mix, use some bottled dressing instead.)
1/4 cup cider vinegar
1/2 cup vegetable oil
2 tablespoons orange juice
SALAD:
1 pound skinless, boneless chicken breast halves
8 cups mixed salad greens
1 cup sliced fresh strawberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
8 ounces sugar snap peas
1/2 cup toasted pecans

In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.

Preheat the grill for high heat.

Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.

In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat.

Makes 6 servings