Floridian Chicken Salad
From http://www.kitchenlink.com

Yield: 4 servings

1/4 cup Olive oil
3 Tbsp. Balsamic vinegar
1 tsp. Dijon mustard
1/4 tsp. Marjoram
6 cup Salad greens; leaf lettuce, romaine, spinach, etc...
1 Papaya, peeled, seeded and chopped
1 Mango, peeled, seeded and chopped
6 oz. Raspberries
4 Chicken breast halves, boneless, cooked, chopped into bite size
1 Tbsp. Fresh mint, minced
1/2 cup Walnuts, chopped and toasted

Make sure chicken is cooled and cut into bite sized pieces. Can
use leftover chicken. Combine olive oil, vinegar, mustard and marjoram
in a bowl and mix well.

Add some dressing to greens and toss well. Combine chicken, papaya, 
mango, raspberries and mint in a bowl. Add dressing and toss well. To 
serve, divide greens among 4 plates and top with chicken and fruit. 
Sprinkle with walnuts.