| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Vegetables, Grains |
Sami |
Chicken, Salads, Fruits, Vegetables |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 3 |
tb |
Balsamic vinegar |
| 1 |
ts |
Dijon mustard |
| 1/4 |
ts |
Marjoram |
| 6 |
c |
Salad greens; leaf lettuce, romaine, spinach, etc… |
| 1 |
|
Papaya; peel, seed, chop |
| 1 |
|
Mango; peel, seed, chop |
| 6 |
oz |
Raspberries |
| 4 |
|
Chicken breast halves; boneless, cooked, bite siz |
| 1 |
tb |
Fresh mint; minced |
| 1/2 |
c |
Walnuts; chopped, toasted |
INSTRUCTIONS
PATTI - VDRJ67A
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
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