Chicken Papaya Salad With Herb Parmesan Vinaigrette


1 Chicken breast, boned and skinless
Salt and fresh ground pepper
1 tablespoon Olive oil
1/2 Ripe papaya, seeded, peeled and cut into slices
1 handful Rucola salad
A few of strawberries, halved (optional)
Herb Parmesan Vinaigrette
2 tablespoons Olive oil
2 tablespoons Fresh Parmesan cheese, grated
1 tablespoon White wine vinegar
1/4 cup Plain yogurt
1/2 teaspoon Dijon mustard
1/2 teaspoon Dried oregano
Salt and fresh ground pepper to taste


Season the chicken lightly with salt and pepper. Heat the oil in the skillet until hot. Add in chicken and cook until tender and nicely golden brown. Remove and slice. Peel the papaya, and discard the seeds, then cut into slices.
Make the dressing by combining all the ingredients in a blender until creamy and smooth. Assemble the salad by arranging a bed of rucola on the salad plate. Arrange the chicken and papaya slices on top. Garnish with the sliced strawberry halves if used and serve with the prepared dressing.


Papaya--"Fruit of the Angels", is a nutritional tropical fruit that is packed with vitamins. Not only does the fruit aid in digestion, it is also full of vitamins A, C and E, which are three powerful antioxidants that help reduce cholesterol and prevents heart disease. Some papaya extracts are even used to treat sports injuries and muscle strains. Papaya is a great ingredient to use for wrinkle prevention.
Papayas, when ripe, are most commonly eaten fresh or in salads. They're also great in smoothies. Unripe papaya is never eaten raw because of its latex content, but can be used to make the curries or stews.


1 servings


Monday, August 16, 2010 - 10:41pm


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