"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tropical Walnut-Chicken Salad Recipe

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This recipe for Tropical Walnut-Chicken Salad, by , is from The Rogers' Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Durkin
Added: Monday, August 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c olive oil
1/3 c red wine or raspberry vinegar
1 1/2 tbsp Dijon mustard
1 tsp dried rubbed sage
3 1/2 lbs boneless chicken breasts, fully cooked, skinned and cut into bite size pieces
Mixed salad greens
Papaya, peeled, seeded & chopped
Mango, peeled, pitted and chopped
Fresh raspberries
Fresh mint, minced
3 Ripe medium avocado, seeded, peeled & sliced
1 1/2 c walnuts, toasted and chopped

Directions:
Directions:
Whisk olive oil, vinegar, mustard and sage to blend in medium mixing bowl. Combine chicken, salad greens, papaya, mango, raspberries and mint in large bowl. Add dressing and toss well. Divide mixture into 12 portions. Arrange avocado slices on top. Sprinkle with walnuts and serve

Number Of Servings:
Number Of Servings:
12

 

 

 

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