Stuffed Papaya With Crunchy Tropical Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From my grand papaya recipe hunt. Ingredients:
1 lb chicken breast, cooked (season chicken with salt and pepper, if desired) |
1/2 cup celery, sliced |
1/2 cup pineapple, diced |
1/2 cup papaya, diced (mango can be substituted) |
1/2 cup water chestnut, sliced, drained well |
1/4 cup scallion, sliced |
1 teaspoon gingerroot, minced |
1 tablespoon mayonnaise (or plain yogurt) |
1 tablespoon sour cream |
1 tablespoon preserves (such as apricot or fruit chutney) |
2 teaspoons lemon juice |
1/2 teaspoon ground pepper |
1 teaspoon salt |
Directions:
1. Marinate chicken in soy orange or lime cilantro vinaigrette and roast for 35 to 40 minutes in a 375F oven until cooked through.
2. Cool before dicing into 1 inch cubes. Combine all salad ingredients and mix well. If possible, allow to rest for a few hours before serving.
3. This salad makes an excellent filling for both papaya halves or pineapple halves.
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