Tropical Chicken Salad

Tropical Chicken Salad , Yields 4

Culture: Caribbean
Main Ingredient: Poultry
Meal Type: Main dish

1/2 cup	Renée's Gourmet Ravin' Raspberry Vinaigrette
6 cups	Mixed salad greens
1	Papaya, peeled, seeded and chopped
1	Mango, peeled, pitted and sliced
1/2 cup	Raspberries
1 Tbsp	Minced fresh mint (optional)
1/2 cup	Chopped toasted walnuts
2	Grilled chicken breasts

Preheat oven to 475 degrees F. Place chicken in baking pan and season generously with salt and pepper.

Bake chicken until cooked through, about 20 minutes. Cool and cut into bite-size pieces.

Combine chicken, salad greens, papaya, mango, raspberries and mint in a large bowl. Add vinaigrette and toss well.

Garnish with walnuts and serve.

Quick Tip: Also delicious with Renée's Gourmet Poppy Seed dressing & dip.

Note: Recipe featured in 'Dress Up Your Salad with Renée's Gourmet' booklet, 2003.