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