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Papaya, Chicken and Pecan Salad

Adapted from “The Best Years in Life” (TBYIL) website

Crunchy pecans and crisp red peppers complement sweet, succulent papaya – a blend that provides dietary fiber and vitamin C. Although higher in fat than most plant foods, nuts are a healthful addition to any diet when eaten in moderation.

Serves 4

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. NOW Real Food® Extra Virgin Olive Oil*
Sea salt and freshly ground black pepper, to taste
1/4 cup NOW Real Food® Raw Pecan Halves*
  1. Bring the water to a boil in a 10-inch nonstick skillet.
  2. Add the chicken breasts and return to a boil, then cover and reduce the heat to low.
  3. Cook for about 15 minutes, or until the chicken is cooked through.  
  4. Transfer the cooked chicken to a plate, cover and cool in the refrigerator.  
  5. Meanwhile, in a large salad bowl, combine the lettuce, papaya, red pepper and scallions; set aside.
  6. In a smaller bowl, whisk together the vinegar, lime juice, honey, garlic and mustard.
  7. Slowly add the oil and whisk until well-blended.
  8. Add the salt and pepper, to taste; set aside.
  9. Cube the cooled chicken into bite-sized pieces and combine with the dressing.
  10. Add the chicken and dressing to the salad greens and toss.
  11. Top with pecans and serve.

Per serving:
210 calories
11 g total fat (1.5 g saturated fat)
13 g carbohydrates
15 g protein
4 g dietary fiber
135 mg sodium

*NOW items available at your local health food store
 

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