Fresh avocados, raspberries and chicken on a bed of lettuce are complemented by the unmistakable mellow taste of walnuts.

Tropical Walnut Chicken Salad

1/3 cup olive or avocado oil
2 1/2 tablespoons red wine or raspberry vinegar
3/4 teaspoon dijon mustard
1/2 teaspoon dried rubbed sage
1 1/2 pounds boneless chicken breasts, fully cooked, skinned and cut into bite-sized pieces
6 cups mixed salad greens
2 papaya, peeled and chopped
2 mango, peeled and chopped
3/4 pound fresh raspberries
1 1/2 tablespoons fresh mint, minced
1 cup California Walnuts, toasted and chopped

1. Whisk olive oil, vinegar, mustard and sage to blend in medium mixing bowl.
2. Combine chicken, salad greens, papaya, mango, raspberries and mint in large bowl. Add dressing and toss well.
3. Divide mixture into 12 portions. Arrange avocado slices on top, sprinkle with California Walnuts and serve.

Makes 12 servings

Recipe and photograph provided courtesy California Walnuts.