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Sugar Snap Pea & Orange Chicken Salad



Rouge-Orange Vinaigrette: Whisk ingredients until well blended.
Refrigerate until ready to use.
For each salad: Combine 1 cup sugar snap peas, 1/2 cup greens, 3 oz.
chicken, 1/3 cup oranges, 1/4 cup parsley and 2 Tbsp.
each onions and nuts.
Toss with 1 oz.
Rouge-Orange Vinaigrette.
Arrange on serving plate.