Imagine you are on a tropical island as you enjoy this tasty salad!  Have 2 servings (1/2 of the recipe) for a nutrient-dense, yet calorie conscious meal!

Papaya, Chicken and Pecan Salad
1 cup water
1/2 lb. boneless, skinless chicken breasts
4 cups torn romaine lettuce
1 medium papaya (about 1 1/2 cups), halved, seeded, peeled and cubed
1 cup red pepper strips (about 1 large pepper)
2 scallions, sliced (about 1/4 cup)
2 Tbsp. red wine vinegar
1 Tbsp. fresh lime juice
1 tsp. honey
1 garlic clove, minced (about 1/2 tsp.)
1/2 tsp. Dijon mustard
1 1/2 Tbsp. olive oil
1/4 cup pecan halves, toasted

Directions:

1. In 10-inch nonstick skillet, bring 1 cup water to boil.  Add chicken breasts; return to boil.  Cover and reduce heat to low and cook about 15minutes, until chicken is cooked through.
2. With slotted spoon, transfer chicken to a covered container.  Place in refrigerator to cool.
3. In large salad bowl, combine lettuce, papaya, red pepper and scallions.  In measuring cup, whisk together vinegar, lime juice, honey, garlic and mustard.  Slowly add oil in thin stream.  Whisk until well blended.
4. Cube chicken into bite-sized pieces and combine with dressing.  Toss chicken and dressing with salad.  Top with pecans.

Makes 4 servings. Per serving: 220 calories, 11 g total fat (1 g saturated fat), 17 g carbohydrates, 16 g protein, 4 g dietary fiber, 62 mg sodium.

Adapted from The American Institute for Cancer Research www.aicr.org

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