Papaya Avocado Chicken Salad From Barbados Recipes

PAPAYA AVOCADO SALAD

Steps:

• Peel and pit the avocados and slice the flesh into 10 wedges. Peel and seed the papaya and slice the flesh into 12 wedges.
• Juice the limes into a non-reactive bowl, add red onion and ginger to bloom for 5 minutes. Add the remaining ingredients and gently toss. Season with salt and pepper, to taste. Serve immediately.

AVOCADO AND PAPAYA SALAD

Steps:

• Slice the avocados lengthwise into 1/2-inch thick slices. Slice the papayas widthwise into 1/2-inch thick slices. Arrange overlapping slices on a serving platter, alternating slices of avocado and papaya.
• In a small bowl, combine the remaining ingredients and stir to combine. Spoon the dressing over the avocado and papaya. Serve immediately.

PAPAYA & AVOCADO CHICKEN SALAD FROM BARBADOS

Steps:

• First make the dressing. Combine all of the dressing ingredients and stir well.
• Now make the salad. Mix 3/4 cup of the dressing with the chicken.
• Line a plate with lettuce leaves and mound the chicken on top of this.
• Place the sliced avocado & papaya (brush with lemon juice to prevent darkening) over the chicken.
• Spoon the remaining dressing over the top, then garnish with the toasted almonds.

JERK CHICKEN SALAD WITH PAPAYA

Steps:

• Chicory is made up of leaves attached to quite a solid base, so feel where the leaves start and slice them off. Thickly slice the base and set aside.
• Open out the chicken thighs and put them in a bowl with 1 tsp of the oil, the lime juice, jerk seasoning and oregano. Stir well, then griddle the chicken for 10 mins, turning once. Take off the griddle, cover with a plate and leave to rest while you quickly griddle the chicory slices.
• Meanwhile, put the redcurrant jelly, vinegar and remaining oil in a big bowl and mix well. Add the papaya and avocado, then the chicory leaves, but don't mix yet. Chop the chicken, add to the salad with the griddled chicory, then toss well. Pile on plates, squeeze over the remaining lime and serve while still warm, with new potatoes, if you like.

PAPAYA, JICAMA, AND AVOCADO SALAD

Steps:

• In a small bowl, whisk together lime juice, olive oil, salt, and pepper and set aside.
• In a medium bowl, combine papaya and jicama. Cut avocado in half; remove pit and skin. Cut into 1/2-inch cubes and add to papaya and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning, and toss again.

PAPAYA AVOCADO SALAD

Steps:

• Wash and dry lettuc, tear into bite sized pieces place in a salad bowl or platter.
• Halve and peel Papaya. Scoop out seeds and save 2tbsp. Slice Papaya. Combine dressing ingredients in a blender untill papaya seeds have the appearance of ground pepper. Store dressing in fridge for an hour or 2.
• Just before serving add papaya avocado and red onion slices to lettuce. Pour dressing over salad and toss.(you will probably have dsg left over).

AVOCADO CHICKEN SALAD

Steps:

• Mix chicken, mayonnaise, Greek yogurt, avocado, celery, lime juice, green onions, garlic powder, cilantro, salt, and pepper together in a large bowl until well combined. Cover and refrigerate for at least 30 minutes to let the flavors blend together.