Floridian Chicken Salad * Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
PATTI - VDRJ67A
1/4 cup: Olive oil,
3 tbsp: Balsamic vinegar,
1 tsp: Dijon mustard,
1/4 tsp: Marjoram,
6 cup: Salad greens, leaf lettuce, romaine, spinach, etc...
1: Papaya, peel, seed, chop
1: Mango, peel, seed, chop
6 ounce: Raspberries,
4: Chicken breast halves, boneless, cooked, bite siz
1 tbsp: Fresh mint, minced
1/2 cup: Walnuts, chopped, toasted
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp