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Papaya and Coconut Chicken Salad

Makes: 4 servings
Start to Finish 30 mins Bake 450°F 12 mins
Papaya and Coconut Chicken Salad
Ingredients
  • 1  pound  skinless, boneless chicken breast halves
  • 1 1/2  cups  flaked coconut
  • 1  medium  papaya (12 oz.)
  • 1/4  cup  cider vinegar
  • 1/4  cup  vegetable oil
  • 1  tablespoon  honey
  •  Dash  cayenne pepper
  • 1 5  ounce package  mixed salad greens
  • 3/4  cup  blueberries
Directions

1. Heat oven to 450 degrees F. Line a baking sheet with foil; set aside. Cut chicken in strips; season with 1/2 tsp. salt. Place coconut in shallow dish. Roll chicken in coconut to coat, pressing lightly to adhere. Transfer to prepared baking sheet. Bake about 12 minutes or until coconut is golden and chicken is no longer pink.

2. Meanwhile, peel, seed, and cut papaya in cubes. For dressing, place 1/4 cup papaya cubes in blender or food processor; add vinegar, oil, honey, 1/4 tsp. salt, and cayenne. Process until smooth. Toss 1/4 cup dressing with greens; divide among 4 plates.

3. Top greens with chicken, remaining papaya, and blueberries. Pass remaining dressing. Makes 4 servings.

Nutrition Facts (Papaya and Coconut Chicken Salad)
  • Servings Per Recipe 4,
  • cal. (kcal) 526,
  • Fat, total (g) 30,
  • chol. (mg) 66,
  • sat. fat (g) 15,
  • carb. (g) 35,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 0,
  • fiber (g) 6,
  • sugar (g) 27,
  • pro. (g) 30,
  • vit. A (IU) 1312,
  • vit. C (mg) 53,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 13,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 69,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 639,
  • Potassium (mg) 791,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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