Chicken Salad with Papaya
  • Email Email
  • Print Print

Chicken Salad with Papaya

Submitted by: Kayleigh

Prep Time: 3 Minutes

Cook Time: 10 Minutes

Servings: 2

I made this yesterday for lunch and I LOVED it! It's wonderful warm or cold.


    2 tbsp. wheat-free soy sauce

    2 tsp. extra virgin olive oil

    1/2 oz. pecans

    1/2 c. orange juice

    1 tbsp. fresh mint

    1 tbsp. apple cider vinegar

    8 lettuce

    1/2 med. papaya, fresh, organic

    5 oz. grilled chicken breast

    2 tbsp. lime juice


Set chicken in a shallow glass bowl. In a small bowl combine 1 Tablespoon lime juice and the soy sauce. Pour over chicken. Cover with plastic wrap and refrigerate overnight or at least 30 minutes. I let mine sit in the marinade for about 4 hours though longer would have even been better I'm sure

In an 8 inch skillet heat olive oil and add the pecans. Saute over medium heat, stirring often, until the nuts are toasted. That should only take about1 minute. Using a slotted spoon, remove the pecans from the pan and set aside. that skillet containing the oil, add remaining tablespoon lime juice, the orange juice, mint and vinegar and stir to combine. Set aside.

Transfer chicken to broiling pan. DISCARD marinade that was used with the raw chicken! Broil chicken, turning once, until chicken is cooked through. About 3 to 4 minutes on each side. Next time I might grill that chicken outside for even more flavor

To serve...Arrange lettuce leaves on serving platter. Diagonally slice the chicken. Arrange chicken slices and papaya slices on the lettuce leaves. Sprinkle with pecans.

Stir the orange juice mixture that you have set aside and pour over the salad.

As with all foods you can add things that might suit you better. Next time I make this I'm going to use coconut oil since it's free but also I think it might add yet another bit of flavor.