Recipe - Floridian Chicken Salad

PATTI VDRJ67A
One fourth cup Olive oil
3 tablespoon Balsamic vinegar
1 teaspoon Dijon mustard
One fourth teaspoon 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 tablespoon Fresh mint; minced
One half cup Walnuts; chopped, toasted

Date: Thu, 23 May 96 22:33:51 PDT

From: eboyd@shentel.net

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.

Posted on MealMaster Recipes List, Digest #145, 26 May 1996