Instructions: Purchase seasonal greens to put together an European salad, about 4 1/2 cups, loosely measured. Coarsely chop the chicken breast and toss it with the lettuce, blending well. Peel, seed, and cube a ripe papaya. Put 1-1/2 cups of the fruit on top of the salad (store remainder refrigerator). Do not stir. Drizzle with raspberry vinaigrette dressing (from Sunsets Salads or commercial: Girards or S&Ws). Chill the salad in freezer while you preheat oven and bake the cresant rolls. Top salad with crunchy wheat germ.

Serves two dinner or three lunchean portions.

NOTES : "Use Fruit Vinaigrettes!" suggested Kathleen Daelemans, chef at Croces San Diego restaurant. (See Prevention magazine, Jan 96)

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