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Floridian Chicken Salad



1/4 cup olive oil
3 tbsp balsamic vinegar
1 tsp dijon mustard
1/4 tsp marjoram
6 cup salad greens, leaf lettuce, romaine, s
1 papaya, peel, seed, chop
1 mango, peel, seed, chop
6 oz raspberries
4 chicken breast halves, boneless, cooked, bite si
1 tbsp fresh mint, minced
1/2 cup walnuts, chopped, toasted

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.


Servings: 4



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