Spring Chicken Salad

2-2¼ lbs. rotisserie chicken
4 cups coarsely chopped fruit, such as peeled and cored pineapple, peeled and
seeded mango and /or peeled kiwifruit
2 cups coarsely chopped peeled jicama
2 tbsp thinly sliced green onion
½ cp Miracle Whip salad dressing
½ tsp finely shredded lime peel
2 tbsp lime juice
1 garlic, minced
2 tsp. Jamaican jerk or Mediterranean or Greek seasoning or 1 tsp. Thai seasoning
¼ tsp salt
2 cups salad greens, cut in bite size pieces

Pull apart the chicken and coarsely chop meat only. Should have 3 cups.

Discard skin and bones. In large bowl, combine meat, fruit, jicama and
green onion; set aside

For dressing, in small bowl, stir together salad dressing, lime peel and juice,
garlic, seasoning and slat. Spoon half of mixture over chicken mixture;
toss to coat well.

Line 4 individual plates with salad greens. Arrange some of chicken mixture.
Drizzle with some of remaining dressing

6-8 servings