Papaya Avocado And Chicken Salad Recipe
Ingredients
| Romaine lettuce leaves to line | ||
| 4 salad plates, coarse stems removed, washed and dried | ||
| 1 pound boneless, skinless chicken breasts, cooked and cut into thin slices lengthwise | ||
| 2 ripe medium-size papayas (about 14 ounces each), peeled, seeded, and cut into thin slices lengthwise | ||
| 2 small or 1 large avocado, peeled, pit removed, cut into thin slices lengthwise | ||
| 1 CUP SPICY OLD BAY TOMATO DRESSING | ||
| 4 cherry tomatoes, for garnish | ||
Directions
Place the lettuce leaves on each plate with the stem ends all together.
Divide the chicken, papaya, and avocado slices among the plates in an alternating fanlike design, with the narrow ends toward the stems of the lettuce .
Spoon a couple of tablespoons of the tomato dressing in a ribbon across each plate, and garnish with a cherry tomato.
Pass extra dressing at the table.
Divide the chicken, papaya, and avocado slices among the plates in an alternating fanlike design, with the narrow ends toward the stems of the lettuce .
Spoon a couple of tablespoons of the tomato dressing in a ribbon across each plate, and garnish with a cherry tomato.
Pass extra dressing at the table.
Chef
