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Categories:Viewed: 44 - Published at: a year ago
Ingredients
- 4 small boneless skinless chicken breasts (1 lb./450 g)
- 6 cups tightly packed mixed baby salad greens
- 1 papaya, chopped
- 1 mango, sliced
- 1/2 cup raspberries
- 1/2 cup chopped toasted walnuts
- 1 Tbsp. finely chopped fresh mint
- 1/2 cup Renee's Ravin' Raspberry Vinaigrette
Method
- Heat oven to 350 degrees F.
- Place chicken on parchment-covered baking sheet.
- Bake 18 to 20 min.
- or until done (165 degrees F).
- Cool to room temperature.
- Chop chicken coarsely.
- Toss with salad greens and all remaining ingredients except vinaigrette in large bowl.
- Add vinaigrette just before serving; mix lightly.
