Papaya and Coconut Chicken Salad

By JenHall

haven't tried this yet

Ingredients

• 1 pound skinless, boneless chicken breast halves
• 1 1/2 cups flaked coconut
• 1 medium papaya (12 oz.)
• 1/4 cup cider vinegar
• 1/4 cup vegetable oil
• 1 tablespoon honey
• Dashcayenne pepper
• 1 5 ounce packagemixed salad greens
• 3/4 cup blueberries

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

1. Heat oven to 450 degrees F. Line a baking sheet with foil; set aside. Cut chicken in strips; season with 1/2 tsp. salt. Place coconut in shallow dish. Roll chicken in coconut to coat, pressing lightly to adhere. Transfer to prepared baking sheet. Bake about 12 minutes or until coconut is golden and chicken is no longer pink.

2. Meanwhile, peel, seed, and cut papaya in cubes. For dressing, place 1/4 cup papaya cubes in blender or food processor; add vinegar, oil, honey, 1/4 tsp. salt, and cayenne. Process until smooth. Toss 1/4 cup dressing with greens; divide among 4 plates.

3. Top greens with chicken, remaining papaya, and blueberries. Pass remaining dressing. Makes 4 servings.




Nutrition Facts (Papaya and Coconut Chicken Salad) Servings Per Recipe 4,
cal. (kcal) 526,
Fat, total (g) 30,
chol. (mg) 66,
sat. fat (g) 15,
carb. (g) 35,
Monosaturated fat (g) 9,
Polyunsaturated fat (g) 4,
Trans fatty acid (g) 0,
fiber (g) 6,
sugar (g) 27,
pro. (g) 30,
vit. A (IU) 1312,
vit. C (mg) 53,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 13,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 69,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 639,
Potassium (mg) 791,
calcium (mg) 50,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet