Tropical Chicken Salad

Yield: Serves 4

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Ingredients

check boneless chicken breast halves 4 boneless chicken breast halves

check Pepper to taste Pepper to taste

check Salt to taste Salt to taste

check olive oil 1/4 cup olive oil

check red wine vinegar 3 Tablespoons red wine vinegar

check Dijon mustard 1 teaspoon Dijon mustard

check dried rubbed sage 1/4 teaspoon dried rubbed sage

check salad greens 6 cups salad greens

1 papaya, peeled, seeded, chopped - see note

check mango, peeled, pitted, chopped 1 mango, peeled, pitted, chopped

check (6 ounce) raspberries 1 container (6 ounce) raspberries

check minced fresh mint 1 Tablespoon minced fresh mint

check chopped toasted walnuts 1/4 cup chopped toasted walnuts

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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.