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1
In medium saucepan, bring 3 cups of water to a boil, reduce heat and add chicken.
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2
Add fresh garlic, salt and pepper to taste.
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3
Let simmer for 10 to 12 minutes or until fork tender - be careful not to overcook.
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4
Remove chicken from saucepan and allow for chicken to rest on a wire rack.
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5
Once the chicken is cooled, dice into small pieces.
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6
In a medium bowl, combine the mayonnaise, curry powder, chopped celery and mango chutney.
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7
Add the diced chicken, season with salt and pepper, to taste, and stir until ingredients have mixed completely.
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8
Cover and refrigerate for at least 1 hour.
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9
Cut a medium to large sized Hawaiian papaya lengthwise and remove all seeds.
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10
Let chill.
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11
Prepare a plate with a layer of greens.
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12
Place the chilled half papaya in the center of the plate, surrounded by the greens.
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13
Using an ice cream scoop, place a generous scoop of chilled curried chicken salad into the center of the papaya, and sprinkle with paprika, for garnish.
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14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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15
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
