Preheat oven to 425 degrees F.
Place chicken in a baking pan; season with salt and pepper and cook about 20 minutes or until chicken is completely cooked through. Cool and cut chicken into bite-size pieces.
Combine chicken, salad greens, mango, raspberries and mint in a large bowl; toss with 1/3 cup Raspberry Walnut Vinaigrette.
Sprinkle with toasted walnuts and serve with more Raspberry Walnut Vinaigrette if preferred.
Recipe furnished courtesy of Ken’s Foods.