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 siz
1 tablespoon Fresh mint; minced
½ cup Walnuts; chopped, toasted

Directions

PATTI - VDRJ67A

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.

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