Sunday, November 27, 2005

Papaya, Red Pepper, and Pecan Salad with Chicken

Fruity, but the lime in the dressing cuts the sweetness.

For 4.

8 cups torn romaine leaves; about 2 heads
2 ripe papaya, peeled, seeded, and cubed
1 large or 2 small red bell pepper, diced into ¼-inch pieces
4 green onions, sliced finely
¾ lb boneless, skinnless chicken, cooked and cubed
¼ cup chopped pecans, toasted

3 cloves garlic, pressed
¼ cup fresh lime juice (1 lime)
2 tbsp chicken broth
1 tbsp honey
1 tsp Dijon mustard
3 tbsp olive oil
salt and pepper

Mix salad; whisk dressing ingredients together; dress.

Papayas were fiendishly expensive ($2.99 each!) and poor-looking today; I substituted with the remains of a bag of Trader Joe’s frozen mango and half a can of pineapple. It worked out very nicely.

I also substituted leftover turkey for the chicken, which also worked out, making this a good post-Thanksgiving or post-Christmas recipe.

I’m not convinced the broth adds anything much to the dressing; I wouldn’t bother unless you happen to have some handy.

(From the American Institute for Cancer Research’s The New American Plate Cookbook.)

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