Tropical Chicken Salad & Orange Vinaigrette

     *Average*

     This recipe was not one of my favorites, but it wasn't bad either. It was easy and good for summer, but I found that the mint was the only thing that I could taste. Next time I am going to leave the mint out, but someone who really likes mint might enjoy it more than I did.

2 Tbsp unsweetened orange juice 

1 Tbsp rice wine vinegar

2 tsp olive oil

1/4 tsp table salt 

1/4 tsp black pepper, freshly ground

4 cup(s) fresh mixed baby greens 

5 oz cooked skinless, boneless chicken breast(s), thinly sliced 

3/4 cup(s) pineapple, fresh, cut into chunks

3/4 cup(s) mango(es), fresh, cut into chunks

3/4 cup(s) cucumber(s), seedless, cut into chunks

1/4 cup(s) mint leaves, fresh, cut into thin strips

1/4 cup(s) (sliced) uncooked red onion(s), thinly sliced

• 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. Yields about 3 cups per serving.

*Found on Weight Watchers*