We also like to use mango in place of the papaya in this salad.
Papaya and Coconut Chicken Salad -serves 6
1 pound boneless skinless chicken breasts, cut into strips
1 1/2 cups flaked unsweetened coconut
1 medium papaya (about 14 oz.)
1/4 cup cider vinegar
1/4 cup olive oil
1 tablespoon honey
salt and pepper
pinch of crushed hot pepper flakes
8 cups mixed baby greens
1 cup blueberries
Heat oven to 450 degrees. Line a baking sheet with parchment paper and spray with a gluten free oil spray. Toss chicken strips with 1/2 teaspoon of salt then roll in coconut flakes. Press lightly to help coconut to stick to chicken. Lay chicken onto lined baking sheet. Spray chicken lightly with oil spray. Bake for 10 to 12 minutes until chicken is cooked through and coconut is golden.
While chicken is cooking, make the Papaya Dressing: Peel and seed papaya, setting rinsed seeds aside. Cut up papaya. Place 1/4 cup papaya into a blender with olive oil, cider vinegar, honey, 1/4 teaspoon salt, 1/8 teaspoon pepper and red pepper flakes. Blend until smooth. Toss 1/4 cup of the dressing with the baby greens and divide among 6 plates.
Top salad with chicken, the rest of the papaya, blueberries and a few of the rinsed papaya seeds. Serve with the extra dressing.