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recipelink.com Chat Room Recipe Swap - 2000-11-25
From: recipelink.com
Floridian Chicken Salad *
Yield: 4 servings
PATTI - VDRJ67A
1/4 c olive oil
3 tb balsamic vinegar
1 ts Dijon mustard
1/4 ts marjoram
6 c salad greens; leaf lettuce, romaine, spinach, etc...
1 papaya; peel, seed, chop
1 mango; peel, seed, chop
6 oz raspberries
4 chicken breast halves; boneless, cooked, bite size
1 tb fresh mint; minced
1/2 c walnuts; chopped, toasted
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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