Tropical Chicken Salad

Recipe Ingredients

4		Boneless chicken breasts
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Olive oil
3 tablespoons	45ml	Red wine vinegar
1 teaspoon	5ml	Dijon mustard
1/4 teaspoon	1.3ml	Dried rubbed sage
6 cups	1422ml	Salad greens
1		Papaya - peeled, seeded,
		And chopped
1		Mango - peeled, pitted,
		And chopped
1		Basket raspberries - (6 oz)
1 tablespoon	15ml	Minced fresh mint
1/2 cup	73g / 2.6oz	Chopped toasted walnuts

Recipe Instructions

Preheat oven to 425 degrees. 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.

Whisk olive oil, vinegar, mustard and sage to blend 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.

This recipe yields 4 servings.

Source:
Bon Appetit, April 1991

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