Healthy Eats: Papaya, Avocado and Chicken Salad
By: Leah Rodrigues
Published: July 18, 2012

Papaya, avocado and chicken salad from The Simple Skillet is a light and healthy meal.  Boneless skinless chicken breasts are paired with buttery avocado and sweet papaya to make an awesome salad.  A homemade dressing with mustard and rice vinegar binds the whole dish together.  If papaya is unavailable in your area, you can substitute with mango or peaches. 
Papaya, Avocado, and Chicken Salad
Ingredients:



3/4 pound chicken breast, boneless and skinless
2 teaspoons canola oil or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper, black, ground
1 avocado, Haas or any
1 papaya
1/2 cup Quinoa
1 cup vegetable broth, reduced sodium
1/4 onion, medium
1 bell pepper, red, yellow, or green
1 bag (6 ounces) lettuce, mixed greens
1/4 cup olive oil
3 tablespoons vinegar, rice
2 green onion (s)
1 teaspoon Dijon mustard
				 








Directions:
 
Place vegetable broth in a medium sauce pan and bring to a boil over medium high heat.


   
Add chopped onions, peppers and quinoa and stir.


   
Place cover on pan and reduce heat to a low simmer for 10 to 15 minutes until all liquid is absorbed.


   
Heat canola oil in a large skillet over medium heat.


   
Cut chicken into strips or cubes and add to skillet.


   
Season chicken with salt and pepper.


   
Cook for 2 to 3 minutes per side until cooked through.


   
To make the dressing, mix olive oil, rice vinegar, Dijon and chopped green onions in a small bowl.
 


Place mixed greens in a large salad bowl. Pour dressing over greens and toss lightly.


   
Fluff Quinoa with a fork and pour over greens.


   
Toss gently.


   
Peel and cut avocado and papaya into 8 to 12 wedges.


   
Spoon greens onto plates and top with chicken, avocado and papaya slices.

Directions:
 
Place vegetable broth in a medium sauce pan and bring to a boil over medium high heat.


     
Add chopped onions, peppers and quinoa and stir.


     
Place cover on pan and reduce heat to a low simmer for 10 to 15 minutes until all liquid is absorbed.


     
Heat canola oil in a large skillet over medium heat.


     
Cut chicken into strips or cubes and add to skillet.


     
Season chicken with salt and pepper.


     
Cook for 2 to 3 minutes per side until cooked through.


     
To make the dressing, mix olive oil, rice vinegar, Dijon and chopped green onions in a small bowl.
 


Place mixed greens in a large salad bowl. Pour dressing over greens and toss lightly.


     
Fluff Quinoa with a fork and pour over greens.


     
Toss gently.


     
Peel and cut avocado and papaya into 8 to 12 wedges.


     
Spoon greens onto plates and top with chicken, avocado and papaya slices.