Hacienda Salad
A spirited papaya salsa makes this an inspired south-of-the-border style chicken salad.
  • 4 skinless, boneless chicken breast halves (1 pound total)
  • 1 medium papaya or 2 medium nectarines, peeled and coarsely chopped
  • 1 red bell pepper, diced
  • Half a cucumber, peeled and coarsely chopped
  • 2 tablespoons minced parsley
  • 2 teaspoons grated lime zest
  • 2 tablespoons fresh lime juice
  • 1 1/2 teaspoons minced fresh jalapeño pepper
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup finely shredded Romaine lettuce
  • 1 cup finely shredded red cabbage
  • 2 navel oranges, peeled and sliced
  • 1 small avocado, peeled and sliced

1. Cook chicken in a vegetable steamer until cooked through, 10 to 12 minutes. Transfer chicken to a plate and set aside to cool. When cool enough to handle, slice each breast crosswise on the diagonal (reserve any juices that have collected on plate). Cover chicken loosely to keep it from drying out.

2. In a medium bowl, combine papaya, bell pepper, cucumber, parsley, lime zest, and juice, jalapeño pepper, sugar, salt, and red pepper flakes. Stir in any reserved chicken juices.

3. To assemble, line a platter or plates with shredded Romaine and cabbage. Arrange sliced chicken breast, orange slices, and avocado on top and serve with a mound of papaya-pepper salsa.

Nutritional Information
Per serving: 297 calories, 9.2g total fat, 1.6g saturated fat, 5.2g monounsaturated fat, 1.3g polyunsaturated fat, 7.3g dietary fiber, 30g protein, 27g carbohydrate, 66mg cholesterol, 378mg sodium
Good source of: beta-carotene, fiber, folate, niacin, potassium, selenium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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