Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4513/
Tropical Chicken Salad
Yield: Serves 4
Ingredients
| 4 |
|
boneless chicken breast halves
|
|
|
|
|
Pepper to taste
|
|
|
|
|
Salt to taste
|
|
|
| 1/4 |
cup |
olive oil
|
|
|
| 3 |
Tablespoons |
red wine vinegar
|
|
|
| 1 |
teaspoon |
Dijon mustard
|
|
|
| 1/4 |
teaspoon |
dried rubbed sage
|
|
|
| 6 |
cups |
salad greens
|
|
|
| 1 |
|
papaya, peeled, seeded, chopped - see note
|
|
|
| 1 |
|
mango, peeled, pitted, chopped
|
|
|
| 1 |
container |
(6 ounce) raspberries
|
|
|
| 1 |
Tablespoon |
minced fresh mint
|
|
|
| 1/4 |
cup |
chopped toasted walnuts
|
|
|
Directions:
Preheat oven to 425 degrees F
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.
Meanwhile, whisk together olive oil, vinegar, mustard and sage 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.
Note:
If a papaya isn't available, use another mango.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4513/