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.
Serving size: Complete recipe
Calories 1518 Calories from Fat 580
% Daily Value*
Total Fat 64 g98.2%
Saturated Fat 6.4 g31.8%
Trans Fat 0.1 g
Cholesterol 263.1 mg87.7%
Sodium 2615 mg109%
Total Carbohydrates 127 g42.2%
Dietary Fiber 30.1 g120.2%
Sugars 76.8 g
Protein 115 g229.7%
Vitamin A 239.2% Vitamin C 898.2%
Calcium 28.6% Iron 31%
*Based on a 2000 Calorie diet