This is a print preview of "April Salad Papaya, Chicken, Raspberry" recipe.

April Salad Papaya, Chicken, Raspberry Recipe
by Global Cookbook

April Salad Papaya, Chicken, Raspberry
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  Servings: 3

Ingredients

  • Iceberg lettuce Romaine lettuce Escarole Endive Radicchio Leftover roasted chicken breast, boneless Papaya cubes Raspberry vinaigrette dressing Wheat germ, toasted Refrigerator crescent rolls

Directions

  1. Purchase seasonal greens to combine an European salad, about 4 1/2 c., loosely measured. Coarsely chop the chicken breast and toss it with the lettuce, blending well. Peel, seed, and cube a ripe papaya. Put 1-1/2 c. of the fruit on top of the salad (store remainder refrigerator). Don't stir. Drizzle with raspberry vinaigrette dressing (from Sunset's Salads or possibly commercial: Girard's or possibly S&W's). Refrigeratethe salad in freezer while you preheat oven and bake the cresant rolls. Top salad with crunchy wheat germ.
  2. Serves two dinner or possibly three lunchean portions.
  3. NOTES : "Use Fruit Vinaigrettes!" suggested Kathleen Daelemans, chef at Croce's San Diego restaurant. (See Prevention magazine, Jan 96)