Tropical Chicken Salad Recipe

Name: Tropical Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 425F.
2
Place chicken in baking pan.
3
Season generously with salt and pepper.
4
Bake until cooked through, about 20 minutes.
5
Cool completely; cut chicken into bite-size pieces.
6
Whisk olive oil, vinegar, mustard and sage to blend in small bowl.
7
Combine chicken, salad greens, papaya, mango, raspberries and mint in large bowl.
8
Add dressing and toss well.
9
Divide mixture among 4 plates.
10
Sprinkle with walnuts and serve.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 boneless chicken breasts, 1/4 cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, and more.

Yes, Tropical Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tropical Chicken Salad

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