Topped with sliced chicken, peas, onions, mushrooms and tomatoes.
Dressing: 3/4 C. vegetable oil 1/4 C. white wine vinegar 3 Tbs. Dijon-style mustard 1/4 C. finely chopped onion 1 Tbs. dried chives 1/2 C. California raisins Salad: 1/2 C. California raisins 6 cooked skinless chicken breasts, sliced 8 oz. pkg. mixed field greens 1 1/2 C. snow peas, trimmed, blanched 1 small red onion, sliced, separated into rings 1 C. sliced mushrooms 1 C. halved cherry tomatoes
Whisk together dressing ingredients in small bowl. Add salt to taste. Arrange field greens on individual salad. Top with sliced chicken, peas, onions, mushrooms and tomatoes. Spoon on salad dressing just before serving.