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    Santa Fe Chicken Salad


    Source of Recipe


    Aunt Saunny

    10 ounces boneless skinless chicken breast halves
    1/8 tsp. salt optional
    1/8 tsp. freshly ground black pepper
    1/4 cup fresh lime juice
    1/2 small red onion, cut in half
    2 Tbs. cilantro or basil leaves, tightly packed
    1/4 jalapeño pepper, seeded
    1 Tbs. olive oil
    1/2 ripe papaya, peeled, seeded and cut into 1 inch chunks
    1/2 large ripe avocado, cut into 1 inch chunks
    1/2 cup jicama or green apple, diced
    1/2 head Romaine lettuce

    Prepare grill or broiler. Season chicken with salt and pepper to taste. Grill or broil about 5 inches from heat source 3-5 minutes per side, until browned. Cut into 1 inch chunks and set aside. Combine lime juice and next 3 ingredients in a food processor or blender. Process until finely chopped. With machine running, gradually add remaining oil. Season with salt and pepper to taste. Transfer chicken with any accumulated juices to a salad bowl. Add papaya, avocado, jicama, and dressing. Toss gently and serve on a bed of lettuce.
 

 

 

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