July 18, 2012
Papaya, avocado and chicken salad from The Simple Skillet is a light and healthy meal. Boneless skinless chicken breasts are paired with buttery avocado and sweet papaya to make an awesome salad. A homemade dressing with mustard and rice vinegar binds the whole dish together. If papaya is unavailable in your area, you can substitute with mango or peaches.
Papaya, Avocado, and Chicken Salad
3/4 pound chicken breast, boneless and skinless
2 teaspoons canola oil or vegetable oil
1/2 teaspoon salt
1 avocado, Haas or any
1/2 cup Quinoa
1 cup vegetable broth, reduced sodium
1/4 onion, medium
1 bell pepper, red, yellow, or green
1 bag (6 ounces) lettuce, mixed greens
1/4 cup olive oil
2 green onion (s)
1 teaspoon Dijon mustard
Cook for 2 to 3 minutes per side until cooked through.
Fluff Quinoa with a fork and pour over greens.