Chicken Berry Salad

Recipe By: Linda Jibson
Serving Size: 5

• 1 envelope Honey Mustard Salad Dressing Mix
• 1/4 Cup apple cider vinegar
• 2 Tablespoons orange juice
• 1/2 Cup oil
• 8 Cups greens, assorted
• 1 Pound chicken, cooked, cut into strips
• 2 Cups berries, assorted(rasp, straw. blue)
• 1 Cup sugar snap peas, thawed
• 1/2 Cup almonds, slivered

Prepare dressing as directed on package, using vinegar and oil and substituting orange juice for water.Toss with the remaining ingredients in large bowl.