Floridian chicken salad

4 servings

Ingredients

Quantity Ingredient
¼ cup Olive oil
3 tablespoons Balsamic vinegar
1 teaspoon Dijon mustard
¼ teaspoon Marjoram
6 cups Salad greens; leaf lettuce romaine, spinach; etc...
1 Papaya; peel, seed; chop
1 Mango; peel, seed; chop
6 ounces Raspberries
4 Chicken breast halves boneless, cooked; bite size
1 tablespoon Fresh mint; minced
½ cup Walnuts; chopped; toasted

Directions

Make sure chicken is cooled and cut into bite sized pieces. Can use leftover chicken. Combine olive oil, vinegar, mustard and marjoram in a bowl and mix well. Add some dressing to greens and toss well.

Combine chicken, papaya, mango, raspberries and mint in a bowl. Add dressing and toss well. To serve, divide greens among 4 plates and top with chicken and fruit. Sprinkle with walnuts.

Submitted By JANIE BOURKE On 10-02-94

Related recipes