Tropical Chicken Salad
in Papaya Boats
Take a tropical vacation in your own back yard!
Fresh mango and curry-spiced chicken served inside a papaya. Lunch just got a serious upgrade!
YIELD: 6 servings | PREP TIME: 20 min | COOK TIME: 35 min | TOTAL TIME: 55 min
INGREDIENTS:
Chicken Salad
6 Boneless, skinless chicken breasts
1 t Seasoned salt
Freshly ground black pepper (to taste)
1 Fresh mango, peeled and diced
1/3 Red bell pepper, chopped
2 Scallions, thinly sliced
3 T Fresh cilantro, chopped
1/4 t Mild yellow curry powder(or Madras for more heat)
2 T Sesame seeds
Light Citrus Vinaigrette
3 T Fresh lime juice
2 T Olive oil
1 T Honey
1/4 t Ground ginger
1 pinch Salt
For Serving
3–4 Papayas, halved lengthwise and seeded
6 Butter leaf lettuce leaves
INSTRUCTIONS:
Cook the Chicken
Preheat oven to 350°F. Pat the chicken breasts dry with paper towels and season both sides with seasoned salt and black pepper. Bake for 35 minutes or until the internal temperature reaches 165°F. Remove from the oven and cool completely before cutting into cubes.
Prepare the Papayas
Halve the papayas lengthwise and scoop out the seeds. Using a spoon, scoop out most of the papaya flesh, leaving about a 1/2" wall to keep the shell intact as a serving bowl. Dice the scooped flesh and set aside — it goes into the salad.
Make the Dressing
In a small bowl, whisk together the lime juice, olive oil, honey, ground ginger, and salt until well combined. Taste and adjust — more lime for brightness, more honey for sweetness. Set aside.
Assemble the Salad
Place the chopped red bell pepper in a small bowl and microwave for about 40 seconds until just softened. Drain any accumulated liquid.
In a large bowl, combine the chicken cubes, mango, diced papaya flesh, red bell pepper, scallions, cilantro, and curry powder. Toss gently to combine.
Pour the citrus vinaigrette over the salad and toss well to coat everything evenly.
Serve
Place a butter leaf lettuce leaf on each plate and set a papaya shell on top. Spoon the chicken salad generously into each papaya shell. Sprinkle with sesame seeds and serve immediately.
NOTES:
Papaya tip: Leave enough flesh in the papaya shell so it holds its shape on the plate; about 1/2" is the sweet spot! Too thin and it collapses; too thick and you're wasting fruit.
Curry powder: Mild yellow curry is warm and approachable; it’s great for mixed crowds. Madras curry is bolder and slightly spicier; great for people who want more depth. Both work beautifully here.
Mango tip: The mango should be ripe but still firm so it holds its shape in the salad. A too-soft mango will turn mushy when tossed.
Make ahead: Cook and cube the chicken up to 2 days ahead and refrigerate. Prep the papayas and mix the salad just before serving so everything stays fresh.
Dairy free and gluten free: This recipe is naturally both. No substitutions needed.
