Floridian Chicken Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Olive oil,
1: Mango, peel, seed; chop
3 tbsp: Balsamic vinegar,
6 ounce: Raspberries,
1 tsp: Dijon mustard,
4: Chicken breast halves,
1/4 tsp: Marjoram,
- boneless, cooked,
6 cup: Salad greens, leaf lettuce
- bite size,
- romaine, spinach, etc...
1 tbsp: Fresh mint, minced
1: Papaya, peel, seed; chop
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.
Submitted By JANIE BOURKE On 10-02-94
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.
Submitted By JANIE BOURKE On 10-02-94
Source from luhu.jp