Tropical Chicken Salad - Our Approach to Senior Living

Tropical Chicken Salad
Created by Executive Chef Anthony Santomauro, CDM, CFPP Classic Residence by Hyatt in Boca Raton Serves 4
Ingredients: 16 ounces chicken breast, no skin, no bone, R-T-C -- approximately 4 ounce breasts 1/4 cup olive oil 3 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1/4 tablespoon dried sage, rubbed 6 cups salad greens 1 papaya, peeled, seeded, chopped 1 mango, peeled, pitted, chopped 6 ounces raspberries 1 tablespoon fresh minced mint 1/2 cup walnuts, toasted and chopped Directions: Preheat oven to 425 degrees. Place chicken in a baking pan and bake until cooked throughout, about 20 minutes. Cool completely. Cut chicken into bite size pieces Whisk olive oil, vinegar, mustard and sage in a small bowl. Combine chicken, salad greens, papaya, mango, raspberries and mint in a large bowl. Add dressing and toss well. Divide mixture among 4 plates. Sprinkle with walnuts and serve.
Nutritional Information: Per Serving (excluding unknown items): 457 Calories; 26g Fat (49.2% calories from fat); 33g Protein; 28g Carbohydrate; 9g Dietary Fiber; 69mg Cholesterol; 101mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 4 Fat; 0 Other Carbohydrates.
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