---------- Recipe via Meal-Master (tm) v8.02
       Title: Floridian Chicken Salad *
  Categories: Chicken, Salads, Fruits, Vegetables
       Yield: 4 servings
 ----------------------PATTI - VDRJ67A----------------------
     1/4 c  Olive oil
       3 tb Balsamic vinegar
       1 ts Dijon mustard
     1/4 ts Marjoram
       6 c  Salad greens; leaf lettuce,
            - romaine, spinach, etc...
       1    Papaya; peel, seed, chop
       1    Mango; peel, seed, chop
       6 oz Raspberries
       4    Chicken breast halves;
            - boneless, cooked, bite siz
       1 tb Fresh mint; minced
     1/2 c  Walnuts; chopped, 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.