Tropical Chicken Salad

• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 6 cups tightly packed mixed baby salad greens
• 1 papaya, chopped
• 1 mango, sliced
• 1/2 cup raspberries
• 1/2 cup chopped toasted walnuts
• 1 Tbsp. finely chopped fresh mint
• 1/2 cup Renee's Ravin' Raspberry Vinaigrette

1. Heat oven to 350 degrees F.
2. Place chicken on parchment-covered baking sheet.
3. Bake 18 to 20 min.
4. or until done (165 degrees F).
5. Cool to room temperature.
6. Chop chicken coarsely.
7. Toss with salad greens and all remaining ingredients except vinaigrette in large bowl.
8. Add vinaigrette just before serving; mix lightly.

chicken breasts, salad greens, papaya, mango, raspberries, walnuts, fresh mint, renee

Taken from www.kraftrecipes.com/recipes/tropical-chicken-salad-189999.aspx (may not work)