Baked Papaya and Chicken Salad with Cilantro-Lime Dressing

This is an excellent salad for a barbecue or when you’re simply in a tropical mood!

Ingredients

Serves 2

1 (1-pound) papaya

1 teaspoon ground cinnamon

1 teaspoon dark brown sugar

1 teaspoon turbinado sugar

1 pound boneless, skinless chicken breasts

1⁄16 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

1 tablespoon coconut oil

1⁄4 cup roughly chopped fresh cilantro

1 cup watercress

1 cup arugula

1 cup chopped romaine lettuce

1⁄2 cup torn mint leaves

1⁄3 cup torn basil leaves

3 tablespoons sesame oil

1 tablespoons lime juice

1 teaspoon gluten-free soy sauce (tamari)

1⁄4 teaspoon gluten-free fish sauce

1 handful fresh cilantro, finely chopped

1⁄2 teaspoon maple syrup

Can’t Have Soy?

Coconut aminos are a soy-free and gluten-free alternative to gluten-free soy sauce. As of this publishing, coconut aminos have not been formally analyzed for their FODMAP content but might be tolerable for most. Coconut aminos are salty and slightly sweet in flavor, resembling light soy sauce or tamari.

  1. Preheat oven to 350°F.
  2. Cut papaya in half and clean out seeds with a spoon. Cut off both ends of papaya. Put papaya on its side and carefully remove skin with a paring knife. Cut both halves into slices of medium thickness. Sprinkle all sides with cinnamon and sugars and place in a 9" × 13" baking dish. Bake 15–20 minutes or until papaya is heated through.
  3. Season chicken with salt and pepper. Heat oil in a medium skillet over medium-high heat. Sear chicken on both sides, about 6–7 minutes per side. Cut into thickest part of chicken to ensure it is no longer pink. An instant-read thermometer through the thickest part of the chicken should register 165°F. Set chicken aside on a cutting board.
  4. In a large salad bowl mix together roughly chopped cilantro, watercress, arugula, romaine, mint, and basil.
  5. Make dressing by whisking together sesame oil, lime juice, soy sauce, fish sauce, finely chopped cilantro, and maple syrup in a small bowl.
  6. Cut chicken into thin slices. Add chicken to salad bowl along with papaya and pour on dressing. Toss well to combine. Serve.

Per Serving

Calories: 601

Fat: 33g

Protein: 53g

Sodium: 523mg

Fiber: 5g

Carbohydrates: 22g

Sugar: 13g