April Salad - Papaya, Chicken, Raspberry

3 Servings

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April Salad - Papaya, Chicken, Raspberry Ingredients

Iceberg lettuce	Leftover roasted chicken
Romaine lettuce	Papaya cubes
Escarole	Raspberry vinaigrette
Endive	Wheat germ; toasted
Radicchio	Refrigerator crescent rolls

Instructions for April Salad - Papaya, Chicken, Raspberry

From: PatH Date: Sat, 13 Apr 1996 20:01:45 -0700 (PDT) Purchase seasonal greens to put together an European salad, about 4 1/2 cups, 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 cups of the fruit on top of the salad (store remainder refrigerator). Do not stir. Drizzle with raspberry vinaigrette dressing (from Sunsets Salads or commercial: Girards or S&Ws). Chill the salad in freezer while you preheat oven and bake the cresant rolls. Top salad with crunchy wheat germ. Serves two dinner or three lunchean portions. NOTES : "Use Fruit Vinaigrettes!" suggested Kathleen Daelemans, chef at Croces San Diego restaurant. (See Prevention magazine, Jan 96) MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #42 From the MasterCook recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized