Warm chicken and papaya salad

Warm chicken, refreshing papaya and tart lime dressing add a delightful twist to an otherwise standard lettuce and radicchio salad. Save a few minutes by using chicken or turkey-breast tenderloin strips.

Makes 4 servings

• 12 oz. boneless, skinless chicken or turkey-breast tenderloins
• 4 tbsp. lime juice, divided
• 4 cups torn leaf lettuce
• 1 cup torn radicchio or red leaf lettuce
• 1 medium papaya, halved, seeded, peeled and cubed (1 1/2 cups)
• 1/4 cup sliced green onions
• 2 tbsp. olive oil
• 2 tbsp. low-sodium chicken broth
• 1/2 tsp. Dijon mustard
• 1/2 tsp. bottled minced garlic
• 1/8 tsp. black pepper
• Vegetable oil spray

Cut chicken into 2-inch strips. Place in a shallow glass dish. Pour 2 tablespoons lime juice over chicken, turning to coat. Set aside. 

In a large bowl, toss together leaf lettuce, radicchio, papaya and green onions. Set aside.

In a small jar with a tight-fitting lid, combine 2 tablespoons lime juice, oil, broth, mustard, garlic and pepper. Cover and shake until ingredients are well combined. Set aside.

Spray a large skillet with vegetable oil and place over medium-high heat. Drain chicken and place in hot skillet. Cook for three to five minutes or until tender and no longer pink, turning once.

Shake dressing and pour over lettuce mixture. Toss to coat. Top with warm chicken and serve immediately. 

Nutrient analysis (per serving)

Calories 204, protein 20 g, carbohydrate 10 g, cholesterol 47 mg, sodium 63 mg, total fat 9 g, saturated fat 2 g, polyunsaturated fat 1 g, monounsaturated fat 6 g