| Papaya, Chicken and Pecan Salad | |
| This salad will transport you to a tropical island. When choosing a papaya,make sure it yields to light pressure and has a pleasant, fruity aroma. Ifpapaya is not available, substitute mango. | |
| Ingredients: | |
| Instructions: | |
| 1. In 10-inch nonstick skillet, bring 1 cup water to boil. Add chickenbreasts; return to boil. Cover and reduce heat to low and cook about 15minutes, until chicken is cooked through. | |
2. With slotted spoon, transferchicken to covered container. Cool in refrigerator. | |
3. In large salad bowl,combine lettuce, papaya, red pepper and scallions. In measuring cup, whisktogether vinegar, lime juice, honey, garlic and mustard. Slowly add oil inthin stream. Whisk until well blended. | |
4. Add salt and pepper, to taste. Cubechicken into bite-sized pieces and combine with dressing. Toss chicken anddressing with salad. Top with pecans. | |
| Nutritional Information: Makes 4 servings. Per serving: 220 calories, 11 g total fat (1 g saturatedfat), 17 g carbohydrates, 16 g protein, 4 g dietary fiber, 62 mg sodium. | |
