Floridian Chicken Salad From http://www.kitchenlink.com Yield: 4 servings 1/4 cup Olive oil 3 Tbsp. Balsamic vinegar 1 tsp. Dijon mustard 1/4 tsp. Marjoram 6 cup Salad greens; leaf lettuce, romaine, spinach, etc... 1 Papaya, peeled, seeded and chopped 1 Mango, peeled, seeded and chopped 6 oz. Raspberries 4 Chicken breast halves, boneless, cooked, chopped into bite size 1 Tbsp. Fresh mint, minced 1/2 cup Walnuts, chopped and toasted Make sure chicken is cooled and cut into bite sized pieces. Can use leftover chicken. Combine olive oil, vinegar, mustard and marjoram in a bowl and mix well. Add some dressing to greens and toss well. Combine chicken, papaya, mango, raspberries and mint in a bowl. Add dressing and toss well. To serve, divide greens among 4 plates and top with chicken and fruit. Sprinkle with walnuts.