Chicken Salad in the Tropics

Chicken Salad in the Tropics

1/4 cup orange juice
1/4 cup unsweetened pineapple juice
1/2 tablespoon chopped fresh parsley
1 tablespoon fresh lime juice
1 tablespoon light soy sauce
1/2 tablespoon olive oil
1 tablespoon sesame oil
1 teaspoon honey
1 teaspoon ground black pepper
4 cups mixed salad greens
1 pound boneless chicken breast halves,
cooked and chopped
1 cup diced fresh mango
1 cup pineapple chunks
1/2 cup avocado - peeled, pitted and diced
1/2 cup chopped green bell pepper
1 (15 ounce) can black beans, rinsed and
drained
1/2 cup shredded Cheddar cheese
1/4 cup cashews

To prepare the dressing, whisk together in a small bowl the orange juice,
pineapple juice, parsley, lime juice, soy sauce, olive oil, sesame oil, honey
and pepper.
Prepare the salad in a large bowl by tossing the mixed greens with the dressing.
Divide dressed greens on four different plates. Arrange chicken in the middle of
the plate. Arrange papaya (or mango), pineapple, avocado, bell, pepper, avocado,
black beans, and cheese in "triangles" surrounding chicken.
Servings: 4