April Salad Papaya, Chicken, Raspberry Recipe
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
- 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.
- Serves two dinner or possibly three lunchean portions.
- NOTES : "Use Fruit Vinaigrettes!" suggested Kathleen Daelemans, chef at Croce's San Diego restaurant. (See Prevention magazine, Jan 96)
Adding to Planner
