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