Monday, June 15, 2009

Chicken, Avocado and Papaya Salad

I almost always have chicken breasts in the freezer. When they are on sale, I stock up. They are very healthy - being low fat – and cook quickly. They are also very versatile – there are a million ways to use chicken breasts, whole, sliced or diced.
I have noticed that papayas are in season now, too. They are a bit pricey though at $4 each. I have fond memories of time spent visiting relatives in Florida and remember being able to pick them from trees or buy them at the farmer’s market.
I recently purchased a 3 liter tin of EVOO at the dented can store for $12.
This would be a good recipe for picking some wild spring cress. I think some fresh Cilantro would make an interesting substitute for the watercress, too.
6 boneless, skinless chicken breast halves, grilled
2 ripe papayas, peeled and thinly sliced
2 ripe avocados, peeled, and thinly sliced
1/3 cup fresh lime juice
3/4 cup Extra Virgin olive oil
finely grated zest of 1 lime
Salt and freshly cracked black pepper to taste
1/2 cup coarsely chopped walnuts
1/2 cup watercress leaves

1. Cut the chicken breasts diagonally into thin slices.
2. On 6 salad plates, alternate slices of papaya, chicken and avocado.
3. Whisk the lime juice, oil, lime zest, and salt and pepper to taste together in a mixing bowl.
4. Spoon the dressing over each salad and then sprinkle with the walnuts and watercress leaves.

Serve immediately.
Serves: 6
Adapted from: The Silver Palate Good Times Cookbook; by Julee Rosso, Sarah Leah Chase, and Sheila Lukins; 1985; Workman Publishing Co., Inc.

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