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Colleen’s Kitchen

After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.

Colleen's Signature

Colleen Topper, Proprietor

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Hawaiian Style Chicken Salad
Goosecross Cellars Recipe
Orange Muscat

Ingredients:

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


Dressing:
½ cup mayonnaise
3 (6 oz)
Yoplait Pina Colada yogurt



Garnish:
Sesame seeds
6 Butter leaf
lettuce leaves

Directions:

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 oft. 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. Great with

Goosecross Chenin Blanc for lunch or light dinner.

Serves 6

Copyright © 1994-2013 Colleen Topper.
All rights reserved.

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