Chicken Salad With Papaya, Red Pepper and Pecans

Name: Chicken Salad With Papaya, Red Pepper and Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups romaine lettuce, torn up (or mixed greens); 2 medium ripe papayas, peeled, seeded and cut up into cubes; 1 large red bell pepper, cut into 2-inch thin slices; 3 scallions, thinly sliced; ½ cup fresh lovage, stems and leaves, minced (optional); 34 lb boneless skinless chicken, cooked, cut into bite size pieces (read *NOTE) or 34 lb firm tofu (read *NOTE); ¼ cup fresh lime juice; 2 tablespoons fresh chicken broth or 2 tablespoons vegetable broth; 1 tablespoon clover honey, softened; 2 garlic cloves, minced (I prefer elephant garlic for a milder flavor); 1 teaspoon Dijon mustard, to taste; 3 tablespoons extra virgin olive oil; ⅓ cup pecans, toasted and coarsely chopped

Servings: persons

8 cups romaine lettuce, torn up (or mixed greens)
2 medium ripe papayas, peeled, seeded and cut up into cubes
1 large red bell pepper, cut into 2-inch thin slices
3 scallions, thinly sliced
½ cup fresh lovage, stems and leaves, minced (optional)
34 lb boneless skinless chicken, cooked, cut into bite size pieces (read *NOTE) or 34 lb firm tofu (read *NOTE)
¼ cup fresh lime juice
2 tablespoons fresh chicken broth or 2 tablespoons vegetable broth
1 tablespoon clover honey, softened
2 garlic cloves, minced (I prefer elephant garlic for a milder flavor)
1 teaspoon Dijon mustard, to taste
3 tablespoons extra virgin olive oil
⅓ cup pecans, toasted and coarsely chopped

1
*NOTE: Substitute 1 pound firm tofu for the chicken.
2
Remove excess water by weighing down the tofu under a heavy pan.
3
Grill the tofu with a little bit of cooking oil and proceed with recipe as indicated.
4
Combine the lettuce, papaya, bell pepper scallions and lovage in a large serving bowl.
5
In a glass measuring cup whisk together the lime juice, broth, honey, garlic and mustard.
6
Slowly add the olive oil by pouring into the measuring cup and whisking until blended.
7
Adjust seasonings, adding a bit of salt and pepper.
8
Pour the salad dressing over the salad, toss gently, then add the chicken and toss some more.
9
Top salad with 2 tablespoons of the toasted pecans and serve the remaining pecans on side as garnish.

6646

kcal

Calories

172

Fat

Carbs

1203

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 cups romaine lettuce, torn up (or mixed greens), 2 medium ripe papayas, peeled, seeded and cut up into cubes, 1 large red bell pepper, cut into 2-inch thin slices, 3 scallions, thinly sliced, and more.

Yes, Chicken Salad With Papaya, Red Pepper and Pecans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!