Recipe - April Salad - Papaya Chicken Raspberry

Iceberg lettuce
Romaine lettuce
Escarole
Endive
Radicchio
Leftover roasted chicken
breast; boneless
Papaya cubes
Raspberry vinaigrette
dressing
Wheat germ; toasted
Refrigerator crescent rolls

From: PatH phannema@wizard.ucr.edu

Date: Sat, 13 Apr 1996 20:01:45 0700 (PDT)
Purchase seasonal greens to put together an European salad, about 4 1/2
cups, loosely measured. Coarsely chop the chicken breast and toss it with
the lettuce, blending well. Peel, seed, and cube a ripe papaya. Put 11/2
cups of the fruit on top of the salad (store remainder refrigerator). Do
not stir. Drizzle with raspberry vinaigrette dressing (from Sunset's Salads
or commercial: Girard's or S&W's). Chill the salad in freezer while you
preheat oven and bake the cresant rolls. Top salad with crunchy wheat germ.
Serves two dinner or three lunchean portions.

NOTES : "Use Fruit Vinaigrettes!" suggested Kathleen Daelemans, chef at
Croce's San Diego restaurant. (See Prevention magazine, Jan 96)

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