- Yield: 4 servings
- Prep Time: 20 minutes
Guava mama chicken salad
In the heat of the summer, it's great to have a simple dinner salad to pull together for a steamy night's dinner. If it's midsummer, I love to scoop out the red guava seeds and make shells to fill with the rest of the salad.
- 1/4 Caribbean Red® papaya
- 1 dragonfruit
- 2 red guava
- 1 passionfruit
- 6 oz. precooked boneless and skinless chicken breasts, chopped into bite-sized pieces
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 limes
- 1/4 cup fresh mint, chopped
- 3 cups lettuce
- 1/4 cup toasted corn
Cut open a Caribbean Red papaya and chop it into small pieces. Add about a quarter of the chopped pieces to a large bowl. Reserve the remaining papaya for breakfast and or a snack.
Cut open a dragonfruit. Scoop out the black-and-white-dotted flesh. Chop into small pieces. Add pieces to the large bowl.
Peel the red guava. Cut in half, and scoop out the seeded interior. Either chop the exterior into small pieces and add to the large bowl or use the guava shells as a salad bowl.
Slice the passionfruit in half and scoop out the insides into the large bowl.
Add the chicken to the large bowl.
In a small bowl, whisk together the olive oil, salt, pepper, the juice of 2 limes, and the fresh mint. Add to the large bowl and toss gently to combine. Cover the surface with plastic wrap. Refrigerate for at least 2 hours.
Option 1: Scoop into the reserved red guava "cups".
Option 2: Divide the lettuce between individual plates. Gently toss the tropical salad mixture. Top the lettuce with the mixture.
- Serve chilled with a sprinkling of toasted corn on top