Tropical Chicken Salad

Ingredients:

• 4 boneless chicken breasts
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon dried rubbed sage
• 6 cups mixed baby greens
• 1 papaya, peeled, seeded, chopped
• 1 mango, peeled, pitted, chopped
• 1 6-ounce basket raspberries
• 1 tablespoon minced fresh mint
• 1/2 cup chopped toasted walnuts

Steps:

1. Preheat oven to 425 degrees. Place chicken in baking pan. Season generously with salt and pepper. Bake until cooked through, about 20 minutes. Cool completely; cut chicken into bite-size pieces.
2. Whisk olive oil, vinegar, mustard and sage to blend in small bowl. Combine chicken, salad greens, papaya, mango, raspberries and mint in large bowl. Add dressing and toss well. Divide mixture among 4 plates. Sprinkle with walnuts and serve.
3. Yield: 4 servings.

Contact Information

The Mango Inn B&B
128 N. Lakeside Drive
Lake Worth FL 33460
USA

Phone:	+1-561-533-6900
Fax:	+1-561-493-3748
Toll-free:	+1-888-626-4619

Innkeeper(s)
Deb and Bill Null and Judi Flynn

Rates:
$110 - $300

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