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Crunchy Chicken and Papaya Salad
Sweet papaya and crisp jicama take center stage in this vibrant chopped salad. You'll toss them with tender cooked chicken, fresh bell pepper, and a bed of escarole for serious crunch. The real magic happens when you pour on the zesty homemade dressing, blending limeade, rice vinegar, and fresh ginger. Finished with toasted peanuts and cilantro, it's a refreshing bowl that works beautifully for a light lunch or quick dinner.
Ingredients
- ⅓ cup frozen limeade concentrate, thawed
- ¼ cup vegetable oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated gingerroot
- ¼ teaspoon salt
- 2 cups chopped escarole
- 1 cup chopped cooked chicken
- 1 small jicama, peeled, chopped (2 cups)
- 1 large papaya, peeled, seeded and chopped (2 cups)
- 1 large red or yellow bell pepper, chopped (1 cup)
- ½ cup dry-roasted peanuts
- ¼ cup chopped fresh cilantro
Instructions
- 1Combine the thawed limeade concentrate, vegetable oil, rice vinegar, grated gingerroot, and salt in a container with a tight-fitting lid. Shake vigorously until well blended. The oil and vinegar need to emulsify so the dressing coats the greens evenly.
- 2Place the chopped escarole, cooked chicken, jicama, papaya, and bell pepper in a large bowl.
- 3Pour the prepared dressing over the mixture and toss thoroughly to coat all the ingredients.
- 4Top the salad with the dry-roasted peanuts and chopped cilantro.
Notes
- Make ahead: You can chop the vegetables and mix the dressing up to a day in advance, but keep them stored separately until you're ready to eat.
- Swap: If you can't find jicama, crisp green apple or water chestnuts make great crunchy substitutes.
- Protein: This is a great way to use up leftover rotisserie chicken or grilled chicken breasts.
Recipe Details
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