MAKES: 4 SERVINGS
PREP: 20 MINS
BAKE: 12 MINS 450°F
1 pound skinless, boneless chicken breast halves
3/4 teaspoon salt
1 1/2 cups flaked coconut
1 medium papaya (12 ounces)
1/4 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon honey
Dash cayenne pepper
1 5 ounce package mixed salad greens
3/4 cup fresh blueberries
- Preheat oven to 450 degrees F. Line a baking sheet with foil; set aside. Cut chicken into strips; sprinkle with 1/2 teaspoon of the salt. Place coconut in a shallow dish. Roll chicken in coconut to coat, pressing lightly to adhere. Place chicken on prepared baking sheet. Bake about 12 minutes or until coconut is golden and chicken is no longer pink.
- Meanwhile, peel, seed, and cut papaya into cubes. For dressing, in a food processor or blender combine 1/4 cup of the papaya cubes, the oil, vinegar, honey, cayenne pepper, and the remaining 1/4 teaspoon salt. Cover and process or blend until smooth. In a large bowl toss greens with 1/4 cup of the dressing; divide greens among four plates
- Top greens with chicken, the remaining papaya cubes, and blueberries. Pass remaining dressing.
Nutrition Facts (Gluten Free Papaya and Coconut Chicken Salad)
Per serving: 526 kcal , 30 g fat (15 g sat. fat , 4 g polyunsaturated fat , 9 g monounsaturated fat ), 66 mg chol. , 639 mg sodium , 35 g carb. , 6 g fiber , 27 g sugar , 30 g pro.