Tropical Chicken Salad

Yield: Serves 4

Ingredients

4 boneless chicken breast halves

Pepper to taste

Salt to taste

1/4 cup olive oil

3 Tablespoons red wine vinegar

1 teaspoon Dijon mustard

1/4 teaspoon dried rubbed sage

6 cups salad greens

1 papaya, peeled, seeded, chopped - see note

1 mango, peeled, pitted, chopped

1 container (6 ounce) raspberries

1 Tablespoon minced fresh mint

1/4 cup chopped toasted walnuts

Add To

Directions:

Preheat oven to 425 degrees F

Place chicken in baking pan. Season generously with salt and pepper. Bake until cooked through, about 20 minutes. Cool completely; cut chicken into bite-size pieces.

Meanwhile, whisk together olive oil, vinegar, mustard and sage in small bowl.

Combine chicken, salad greens, papaya, mango, raspberries and mint in large bowl. Add dressing and toss well. Divide mixture among 4 plates. Sprinkle with walnuts and serve.

Note:
If a papaya isn't available, use another mango.

Please note that some ingredients and brands may not be available in every store.

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