Papaya Avocado And Chicken Salad
|Romaine lettuce leaves||4 , coarse stems removed, washed and dried (To Line 4 Salad Plates)|
|Boneless, skinless chicken breasts||1 Pound, cooked and cut into thin slices lengthwise|
|Ripe papaya||28 Ounce, peeled, seeded, and cut into thin slices lengthwise (2 Medium Sized, 14 Ounce Each)|
|Avocado||2 Small, peeled, pit removed, cut into thin slices lengthwise (Or 1 Large Sized)|
|Tomato dressing||1 Cup (16 tbs) (Old Bay, Spicy)|
|Cherry tomatoes||4 (For Garnish)|
Place the lettuce leaves on each plate with the stem ends all together.
Divide the chicken, papaya, and avocado slices among the plates in an alternating fanlike design, with the narrow ends toward the stems of the lettuce .
Spoon a couple of tablespoons of the tomato dressing in a ribbon across each plate, and garnish with a cherry tomato.
Pass extra dressing at the table.