Recipe

Chicken Salad With Papaya, Red Pepper And Pecans Recipe

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Ingredients

2 garlic cloves, minced (I prefer elephant garlic for a milder flavor) .
1 tsp Dijon mustard, to taste .
2 tbsps fresh chicken broth or vegetable broth .
Garnish .
1 tbsp clover honey, softened .
3 tbsps extra-virgin olive oil .
1/3 c pecans, toasted & coarsely sliced .
8 c romaine lettuce, torn up (or mixed greens) .
2 medium ripe papayas, peeled, seeded & cut up into cubes .
1/4 c fresh lime juice .
3/4 lb boneless skinless chicken, cooked, cut into bite size pieces (read *NOTE) or firm tofu (read *NOTE) .
1/2 c fresh lovage, stems & leaves, minced (optional) .
Salad Dressing .
1 large red bell pepper, cut into 2-inch thin slices .
Salad .
3 scallions, thinly sliced

Directions

Step #1 *NOTE: Substitute 1 lb firm tofu for the chicken.
Step #2 Remove excess water by weighing down the tofu under a heavy pan.
Step #3 Grill the tofu with a little bit of cooking oil & proceed with recipe as indicated.
Step #4 Combine the lettuce, papaya, bell pepper scallions & lovage In a large-ish serving bowl.
Step #5 In a glass measuring c whisk together the lime juice, honey, broth, garlic & mustard.
Step #6 Slowly add the olive oil by pouring into the measuring c & whisking until mixed.
Step #7 Adjust seasonings, adding a bit of salt & pepper.
Step #8 Pour the salad dressing over the salad, toss carefully, then add the chicken & toss some more.
Step #9 Top salad with 2 tbsps of the toasted pecans & serve the remaining pecans on side as garnish.
Enjoy the Chicken Salad With Papaya, Red Pepper & Pecans recipe

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