| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
April 1991 |
1 |
servings |
INGREDIENTS
| 4 |
|
Boneless chicken breasts |
| 1/4 |
c |
Olive oil |
| 3 |
tb |
Red wine vinegar |
| 1 |
ts |
Dijon mustard |
| 1/4 |
ts |
Dried rubbed sage |
| 6 |
c |
Salad greens |
| 1 |
|
Papaya; peeled, seeded, |
|
|
; chopped |
| 1 |
|
Mango; peeled, pitted, |
|
|
; chopped |
| 1 |
|
6 ounce basket raspberries |
| 1 |
tb |
Minced fresh mint |
| 1/2 |
c |
Chopped toasted walnuts |
INSTRUCTIONS
Preheat oven to 425F. 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.
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.
Serves 4.
Bon Appetit April 1991
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