Cantina Laredo'S Chicken Mango Salad - cooking recipe

Ingredients

1 rotisserie-cooked chicken
10 grapes, cut in half
1/2 mango, diced
1/4 jicama, peeled and juliened
4 cups field greens
1/4 cup seasoned pumpkin seeds
1/2 cup queso fresco, crumbled
1 tablespoon honey
1 teaspoon rice vinegar
1/2 teaspoon salt

Preparation

Place the field greens in a big salad bowl.
Cut up chicken breasts and add to greens.
Slice grapes in half and add that along with the jicama, mango pumpkin seeds and queso fresco and toss.
Mix honey, vinegar and salt until combined and pour over salad.