This recipe for salad is my favorite. I've been making it for years. I got it from a Pampered Chef recipe book.
Chicken and Berry Salad
1 head romaine lettuce, torn
2 cups cooked chicken (leftovers or rotisserie chicken work well)
1/2 pint fresh raspberries (I substitute strawberries, and my sister likes cranberries. You pick)
1 cup sugar snap peas, cut diagnally
1/4 cup toasted pecan halves
1/4 cup red onion, sliced very thin
1/4 cup oj concentrate, thawed
2 tbsp vegetable oil
1 tbsp white wine vinegar
1/2 tsp dijon mustard
I wait to add the dressing until just ready to serve. It tastes fantastic! I always get compliments on this salad. Don't forget to toast your nuts. It brings out the flavor so much more!