You are here

Papaya Chicken Salad

Ingredients
  Skinless boneless chicken breasts 16 Ounce (4 Pieces, 4 Ounce Each)
  Freshly squeezed orange juice 1⁄3 Cup (5.33 tbs)
  Grated orange rind 1 Tablespoon
  Basil leaf 2 Teaspoon, crumbled
  Liquid red pepper seasoning 1 Dash
  Unbleached all purpose flour 1 Tablespoon
  Safflower oil 2 Teaspoon
  Papaya orange dressing 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Red leaf lettuce 1
  Watercress 4 Tablespoon
  Seedless red grapes 4 Tablespoon
  Sweet pepper strips 4 Tablespoon (Green Colored)
  Papaya 1 Large, sliced into thin wedges
  Sweet red pepper 1 Large, halved, seeded and cut into strips
Directions

1. Place the chicken in a shallow dish. Combine the orange juice and rind, the basil and red-pepper seasoning in a cup. Pour the juice mixture over the chicken; turn to coat the chicken. Cover the bowl with plastic wrap. Marinate the chicken in the refrigerator for 2 to 4 hours.
2. Preheat the oven to moderate (350°).
3. Drain the chicken well, reserving the marinade. Dust the chicken with the flour.
4. Heat the oil in an ovenproof skillet. Add the chicken and lightly brown on both sides. Add the reserved marinade to the skillet.
5. Bake the chicken in the skillet in the preheated moderate oven (350°) for 10 minutes or until tender. Remove the chicken from the skillet. Cool the chicken. Strain the skillet juices and reserve for the Papaya-Orange Dressing.
6. Prepare the Papaya-Orange Dressing.
7. Line 4 individual plates with the red leaf lettuce, watercress, red grapes and sweet green pepper strips. Cut the chicken into strips and arrange the strips in the middle of the plates with the strips of papaya and red pepper.
8. Ladle the Papaya-Orange Dressing over the chicken.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Dish: 
Dressing, Salad
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

Rate It

Your rating: None
4.40476
Average: 4.4 (21 votes)