Floridian Chicken Salad

Recipe Ingredients

1/4 cup	59ml	Olive oil
3 tablespoons	45ml	Balsamic vinegar
1 teaspoon	5ml	Dijon mustard
1/4 teaspoon	1.3ml	Marjoram
6 cups	240g / 8.5oz	Salad greens; leaf lettuce - romaine, spinach, et
1		Papaya; peel - seed, chop
1		Mango; peel - seed, chop
6 oz	170g	Raspberries
4		Chicken breast halves - boneless, cooked, bi
1 tablespoon	15ml	Fresh mint - minced
1/2 cup	73g / 2.6oz	Walnuts; chopped - toasted

Recipe Instructions

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:
Unknown Cooking Magazine

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