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It's Salad Time at the Suite!

© Marna Gatlin

It's Spring, time to get out those running shoes, hit the road, get into shape, and refuel your body. What better way -- Salad! Nobody says you have to stick to plain old Iceburg anymore, kick up your heels, tantalize your tongue, and go wild!

TROPICAL CHICKEN SALAD

4 boneless chicken breasts
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon dried rubbed sage
6 cups salad greens
1 papaya, peeled, seeded, chopped
1 mango, peeled, pitted, chopped
1 6-ounce basket raspberries
1 tablespoon minced fresh mint
1/2 cup chopped toasted walnuts

Preheat oven to 425°F. Place chicken in baking pan. Season generously with salt and pepper. Bake until cooked through, about 20 minutes. Cool completely; cut chicken into bite-size pieces.

Whisk olive oil, vinegar, mustard and sage to blend in small bowl. Combine chicken, salad greens, papaya, mango, raspberries and mint in large bowl. Add dressing and toss well. Divide mixture among 4 plates. Sprinkle with walnuts and serve.

Serves 4.
Bon Appétit
April 1991
Michele Sbrana: Oakland, California

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