Tropical Chicken Salad with Orange Vinaigrette

Ingredients:

2 Tbsp. unsweetened orange juice

1 Tbsp. rice wine vinegar

2 tsp. extra-virgin olive oil

1/4 tsp. table salt 1/4 tsp. freshly ground black pepper 4 cups fresh mixed baby greens 5 oz. cooked skinless boneless chicken breasts, thinly sliced 3/4 cup pineapple, cut into chunks 3/4 cup mangoes, fresh, cut into chunks 3/4 cup cucumber, seedless, cut into chunks
1/4 cup mint leaves, fresh, cut into thin strips 1/4 cup red onions, thinly sliced Make 2 Servings In a large bowl, stir together orange juice, vinegar, oil, salt and pepper until blended. Add salad greens, chicken, pineapple, mango, cucumber, mint and onion; toss to mix and coat. Serve immediately.  WW POINTS VALUE 7 pts. (3 cups per serving) Note: This recipe appears on www.weightwatchers.com. My mom and I had this salad for dinner this evening and it was so good. It is so deliciously filling and packed with heat and flavor from the juices and spices. What makes this salad so filling are the fruits, onion, cucumber and chicken and the flavors of orange juice, mint, and cumin. I added a pinch of ground cumin to the dressing for a more Cuban taste and it totally worked. Tropical fruit always makes your dish so refreshing. I don't even miss the store-bought dressings. The key to any fresh salad dressing is extra-virgin olive oil, citrus juice, garlic, salt, freshly ground black pepper and the herb or spice of your choice depending on what kind of salad you are making. I highly recommend cooking the chicken in Blood Fused, Persian Lime Fused or Organic Infused Olive Oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com. This tropical salad is so quick and easy you will never order a salad out ever again.