Chicken Berry Salad Name: Nicole Cloutier Base: Grand Forks AFB Recipe: Ingredients 1 (.75 ounce) packet honey mustard salad dressing mix 1/4 cup cider vinegar 1/2 cup vegetable oil 2 tablespoons orange juice 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 Directions 1.In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside. 2.Preheat the grill for high heat. 3.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. 4.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.