Hawaiian Style Chicken Salad
  Goosecross Cellars Recipe for 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.
 
     
 
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