Papaya Chicken Salad  


2 small papayas (preferably Hawaiian), 
halved and cleaned
2 cups roasted chicken breasts, cubed
1 stalk of celery, diced
cup cashews, toasted lightly
cup golden raisins, softened in warm Marsala wine
1 green onion, diced
1 red apple, chopped

Dressing:
2 tabls mango chutney
2 tabls mayonnaise
2 tabls light sour cream
1 teasp Dijon mustard
1 teasp lime juice
1 glove of garlic, mashed
teasp curry powder (or more if desired)

 

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Make dressing first. Then combine chicken, celery, nuts, raisins, and apple. Add dressing and toss well. May be refrigerated before serving. Spoon into papaya halves and serve on a bed of lettuce.

 

 

 

 

 

 

 

 

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