Recipe for Floridian Chicken Salad


1/4 cup olive oil
3 tablespoon balsamic vinegar
1 teaspoon dijon mustard
1/4 teaspoon marjoram
6 cup salad greens; leaf lettuce romaine, sp
1 papaya; peel, seed; chop
1 mango; peel, seed; chop
6 oz raspberries
4 chicken breast halves boneless, co; oked, bite size
1 tablespoon fresh mint; minced
1/2 cup 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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