Flordian 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.