Papaya, Avocado and Chicken Salad
By: The Simple Skillet
Published: Friday, August 27, 2010 - 10:10pm

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

Preparation

1 Place vegetable broth in a medium sauce pan and bring to a boil over medium high heat. 2 Add chopped onions, peppers and quinoa and stir. 3 Place cover on pan and reduce heat to a low simmer for 10 to 15 minutes until all liquid is absorbed. 4 Heat canola oil in a large skillet over medium heat. 5 Cut chicken into strips or cubes and add to skillet. 6 Season chicken with salt and pepper. 7 Cook for 2 to 3 minutes per side until cooked through. 8 To make the dressing, mix olive oil, rice vinegar, Dijon and chopped green onions in a small bowl. 9 Place mixed greens in a large salad bowl. Pour dressing over greens and toss lightly. 10 Fluff Quinoa with a fork and pour over greens. 11 Toss gently. 12 Peel and cut avocado and papaya into 8 to 12 wedges. 13 Spoon greens onto plates and top with chicken, avocado and papaya slices.

About


This is a delicious and healthy main dish salad. If you don't like papaya, substitute with peaches or mangoes, it will still be delicious!
Prep Time: 10 minutes
Cooking Time: 10 minutes
Difficulty: Easy