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    You are in: Home / Recipes / Chicken Salad With Papaya, Red Pepper and Pecans Recipe
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    Chicken Salad With Papaya, Red Pepper and Pecans

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Cookgirl's Note:

    From the March 2005 issue of Ladies' Home Journal. I like to prepare this salad when there's leftover grilled chicken in the frig that needs to be used up. Colorful and delicious, mango would also be a good substitute for the papaya as would tofu for the chicken.

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    Units: US | Metric


    Salad Dressing


    • 1/3 cup pecans, toasted and coarsely chopped


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

    Ratings & Reviews:


    Nutritional Facts for Chicken Salad With Papaya, Red Pepper and Pecans

    Serving Size: 1 (671 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 359.6
    Calories from Fat 166
    Total Fat 18.4 g
    Saturated Fat 2.3 g
    Cholesterol 49.4 mg
    Sodium 108.0 mg
    Total Carbohydrate 28.7 g
    Dietary Fiber 6.8 g
    Sugars 17.0 g
    Protein 23.6 g

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