Chicken & Strawberry Salad

For salad, using Paring Knife with Honing Case, core and slice strawberries. Cut sugar snap peas in half. Cut onion into thin wedges. Combine salad ingredients in large bowl; toss gently.
For citrus vinaigrette, combine ingredients in small bowl; mix well. Drizzle vinaigrette over salad and toss gently to coat. Serve immediately.

Ingredient :

Salad
8 large strawberries
1 cup (250 mL) sugar snap peas
1/4 cup (50 mL) red onion
6 cups (1.5 L) torn romaine lettuce
2 cups (500 mL) shredded cooked chicken breast
1/4 cup (50 mL) pecan halves, toasted
Citrus Vinaigrette
1/4 cup (50 mL) frozen orange juice concentrate, thawed
2 tbsp (30 mL) vegetable oil
1 tbsp (15 mL) white wine vinegar
1/2 tsp (2 mL) Dijon mustard