Raspberry Walnut Tropical Chicken Salad
1 pound chicken tenders
Salt and pepper, to taste
6 cups salad greens
1 mango, cutup
3/4 cup fresh raspberries
1 tablespoon fresh mint, finely chopped
1/3 cup Raspberry Walnut Vinaigrette
1/2 cup walnuts, toasted and chopped
Preheat oven to 425 degrees F. Place chicken in a baking pan; season with salt and pepper and cook about 20 minutes or until chicken is completely cooked through. Cool and cut chicken into bite-size pieces. Combine chicken, salad greens, mango, raspberries and mint in a large bowl; toss with 1/3 cup Raspberry Walnut Vinaigrette. Sprinkle with toasted walnuts and serve with more Raspberry Walnut Vinaigrette if preferred.
Recipe furnished courtesy of Ken’s Foods.