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Papaya Chicken Salad!

Nutrition At A Glance Makes 4 Servings
		Amount Per Serving
Calories		220
Total Fat		11 grams
Saturated Fat		1 grams
Sodium		62 mg
Carbohydrate		1 7 grams
Protein		16 grams
Dietary Fiber		4 grams

This salad will make you feel as if you are in Fiji!

When choosing a papaya, make sure it yields to light pressure and has a pleasant, fruity aroma. If papaya is not available, substitute mango

Ingredients

1 cup water
1/2 lb. boneless, skinless chicken breasts
4 cups torn romaine lettuce
1 medium papaya (about 1 1/2 cups), halved, seeded, peeled and
cubed
1 cup red pepper strips (about 1 large pepper)
2 scallions, sliced (about 1/4 cup)
2 Tbsp. red wine vinegar
1 Tbsp. fresh lime juice
1 tsp. honey
1 garlic clove, minced (about 1/2 tsp.)
1/2 tsp. Dijon mustard
1 1/2 Tbsp. olive oil
Salt and freshly ground black pepper, to taste
1/4 cup pecan halves, toasted

Directions

Preparation time : 20 minutes
Cooking time : 15 minutes

1. In 10-inch nonstick skillet, bring 1 cup water to boil. Add chicken breasts; return to boil. Cover and reduce heat to low and cook about 15 minutes, until chicken is cooked through.

2. With slotted spoon, transfer chicken to covered container. Cool in refrigerator

3. In large salad bowl, combine lettuce, papaya, red pepper and scallions. In measuring cup, whisk together vinegar, lime juice, honey, garlic and mustard. Slowly add oil in thin stream. Whisk until well blended.

4. Add salt and pepper, to taste. Cube chicken into bite-sized pieces and combine with dressing. Toss chicken and dressing with salad. Top with pecans.
BULA VINAKA!