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   Ingredients :
1 large red pepper, seeded and deveined, cut in thin julienne
1 chicken breast, cooked and cubed
1 large mango, peeled, pitted and cubed
4 cups mixed lettuce
1 cup fresh spinach leaves, cut in medium size pieces
5 oz (150 g) fresh white cheese, cubed
1/3 cup candied pecans, cut coarsely

Apricot Dressing:
3 tablespoons apricot preserves
1 teaspoon cumin seeds
1/3 cup white wine vinegar
1 tablespoon mustard
- cup vegetable oil
1/3 cup white wine vinegar

Combine chicken, red pepper, mango, lettuce, spinach and fresh white cheese in a salad bowl.

Apricot Dressing:
Combine apricot dressing with cumin, salt and pepper. Add vinegar and mustard. Gradually, whisk in oil until dressing is emulsified.
Toss dressing with salad and sprinkle candied pecans.
        4 6 servings
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