Triple Berry Chicken Salad

Chicken:

• 2 Boneless, skinless chicken breast halves Cut into thin strips

• 3 Tbsp Cranberry juice concentrate

• 1/8 tsp Ground black pepper

Salad:

• 4 cups Leaf lettuce Torn into pieces

• 1 cup Fresh snow or sugar snap peas Strings removed and cut into bite-size pieces

• 1/2 cup Dried cranberries

• 2/3 cup Fresh blueberries

• 2/3 cup Fresh raspberries

• 1/2 cup Sliced almonds

• 1/2 cup Poppy seed dressing

To prepare the chicken, place chicken in a medium bowl. Pour cranberry concentrate over meat; sprinkle with pepper. Toss to coat. Heat a greased skillet over medium heat; add chicken and cook until chicken is done and the liquid starts to thicken and evaporate. Set aside.

Arrange lettuce on two salad plates; top with peas. Divide the chicken onto the plates; sprinkle the berries and nuts on top. Drizzle each salad with 1/4 cup of the dressing. Serve immediately.