Summer Chicken Salad with Raspberry Vinaigrette
10 oz. bag mixed greens
3 ½ cups cooked cubed cooked chicken
1 cup fresh sugar snap peas
1 cup fresh blueberries
1 cup fresh raspberries
1 celery rib, thinly sliced
¼ cup OLIVE MILL Olive oil, such as Picual
4 T. OLIVE MILL Raspberry Balsamic
½ t. each salt, pepper, onion powder
¼ cup slivered almonds, toasted
Place the greens, chicken, peas, berries and celery in a large bowl. In a small bowl, whisk the oil, balsamic and seasonings. Drizzle over salad; toss gently to coat. Top with almonds.
