Hawaiian Style Chicken Salad
Serves 6 as a light lunch or dinner
Level of difficulty: Easy
This is light and refreshing summertime dish for lunch or dinner and it's perfect with the fruitiness of our Chenin Blanc!
3 large papayas, cut lengthwise and seeded
6 chicken breasts, boneless, skinless
1 teaspoon seasoned salt
Freshly ground black pepper
1/3 red bell pepper, chopped
2 scallions, thinly sliced
2 green apples or pears, chopped
3 tablespoons cilantro, chopped
1/4 teaspoon ground curry
½ cup mayonnaise
3 (6 oz) Yoplait Pina Colada yogurt
6 Butter leaf lettuce leaves
Preheat oven to 350° Wash the chicken well and pat dry. Season both sides of the chicken with seasoned salt & pepper. Bake for 35 minutes or until cooked through, remove from oven, and cool. Cut the chicken into cubes.
Place the chopped red bell pepper in a small bowl and microwave about 40 seconds until soft. Drain any accumulated juices from the red peppers. Combine the red pepper, chicken cubes, scallions, apples, red pepper, cilantro, and curry in a mixing bowl and stir well.
Mix the mayonnaise and yogurt together to make the dressing. Pour the dressing over the chicken salad and mix well.
Cut the papayas lengthwise and take out the seeds. Place a lettuce leaf on each plate and set a papaya on top. Spoon the chicken salad
into each papaya. Sprinkle with sesame seeds and serve.
This recipe was created by Colleen Topper, Proprietor and in-house chef for Goosecross Cellars. For more delicious recipes, paired with wine, go to wineryrecipes.com.
Complementary Wines: Champagne: demi-sec, Chenin Blanc Off-Dry, Italian Moscato D'Asti, Rosé: Off-Dry and White Zinfandel, Vouvray
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