Papaya and Coconut Chicken Salad

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  • Makes: 4 servings
  • Bake: 12 mins 450°F
  • Start to Finish: 30 mins

Papaya and Coconut Chicken Salad

Directions

  1. Preheat oven to 450 degrees F. Line a baking sheet with foil; set aside. Cut chicken into strips. Sprinkle chicken with the 1/2 teaspoon salt. Place coconut in a shallow dish. Roll chicken in coconut to coat, pressing lightly to adhere. Transfer to the 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, the 1/4 teaspoon salt, and cayenne pepper. Blend or process until smooth. Toss 1/4 cup of the dressing with greens; divide among four plates.
  3. Top greens with chicken, remaining papaya, and blueberries. Pass remaining dressing.
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Nutrition Facts (Papaya and Coconut Chicken Salad)

  • Per serving:
  • 526 kcal ,
  • 30 g fat
  • (15 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 66 mg chol. ,
  • 639 mg sodium ,
  • 35 g carb. ,
  • 6 g fiber ,
  • 27 g sugar ,
  • 30 g pro.
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