Charlottesville Alert

– Water service will be turned off from 10:00-11:00am on Thursday, June 21 at Albemarle Square. Pools at Alb. Square will be closed from 10:00am-2:00pm.

– Due to a Pickleball Tournament at Albemarle Square, there will be no lessons or open play on Tuesday, June 19.

– Attention Downtown Members: The North Parking Lot’s exterior wall will be painted from June 25-July 2. During that week, 10 parking spots will be CLOSED each day.

Papaya Pecan Salad with Chicken

Papaya is mildly sweet and makes an excellent addition to savory chicken dishes like this one. Plus, this filling entrée salad is also full of protein, dietary fiber, and vitamin C, making it a delicious way to reap the rewards of tropical produce.

Makes 4 servings.
8 cups torn romaine lettuce leaves
2 medium, ripe papaya, peeled, halved, seeded and cubed
1 large red bell pepper, halved, seeded and sliced into ¼ -inch pieces
2 scallions, white part only
¼ cup freshly squeezed lime juice
2 Tbsp. fat-free, reduced-sodium chicken broth
1 Tbsp. honey
2 garlic cloves, minced
1 tsp. Dijon mustard
2 Tbsp. extra virgin olive oil
Salt and freshly ground black pepper, to taste
¾ lb. cooked boneless chicken, diced
¼ cup chopped pecans, toasted*

In a large salad bowl, combine lettuce, papaya, bell pepper and scallions. In small bowl, whisk together lime juice, broth, honey, garlic and mustard. Slowly add olive oil in a thin stream and whisk dressing until well blended. Season to taste with salt and pepper

Pour dressing over salad, add chicken and toss until well combined. Top with pecans and serve.

*To toast pecans, put them in a small skillet over medium-high heat and stir frequently for 2 to 3 minutes, until lightly browned. Immediately transfer nuts to a small dish and cool.

Nutrition information per serving: 362 calories, 15 g. total fat (2 g. saturated fat), 29 g. carbohydrate, 30 g. protein, 7 g. dietary fiber, 115 mg. sodium. Per portion: 1 Fruit, 1 Vegetable, 3 very lean Protein, 2 Fat, ½ Grain

Source: AICR’s Weekly Health-e-Recipe, Tuesday, June 23, 2009