Cold Chicken Papaya Salad for Summer/Carrie Sheridan

"very refreshing and elegant for lunch"
 
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Ready In:
25mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Mix papaya, chicken and celery.
  • Mix ingredients for dressing.
  • Add to papaya/chicken mixture.
  • Serve on lettuce leaves.
  • Can use condiments: sliced bananas, shredded coconut, slivered almonds, sliced black olives.
  • You can also just add the dressing to the chicken and celery and spoon this into a seeded papaya half.
  • This is especially cooling in the summer if it is chilled in the refrigerator for an hour or so.

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Reviews

  1. This is a very surprising dish. I did not expect much out of it. The papaya alone did not taste very good even. The only problem I had with the dish is being sad about the fact that papayas are not in season all year 'round.
     
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RECIPE SUBMITTED BY

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
 
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