8 cups torn romaine lettuce leaves
2 medium, ripe papaya, peeled, halved,
seeded and cubed
1 large red bell pepper, halved, seeded and
sliced into 1/4-inch pieces
2 scallions, white part only
1/4 cup freshly squeezed lime juice
2 Tbsp. fat-free, reduced-sodium chicken
1 Tbsp. honey
2 garlic cloves, minced
1 tsp. Dijon mustard
2 Tbsp. extra virgin olive oil
Salt and freshly ground black pepper, to taste
3/4 lb. cooked boneless chicken, diced
1/4 cup chopped pecans, toasted*
In a large salad bowl, combine the lettuce, papaya, bell
pepper and scallions. In a measuring cup or small bowl,
whisk together the lime juice, broth, honey, garlic and
mustard. Slowly add the olive oil in a thin stream and whisk
the dressing until it is well blended. Season to taste with
salt and pepper.
Pour the dressing over the salad, add the chicken and toss
until well combined. Top with the pecans and serve.
*To toast the pecans, put them in a small skillet over
medium-high heat and stir frequently for 2 to 3 minutes,
until lightly browned. Immediately transfer the nuts to a
small dish and cool.
Makes 4 servings.
Per serving: 362 calories, 15 g. total fat (2 g. saturated
fat), 29 g. carbohydrate, 30 g. protein, 7 g. dietary fiber,
115 mg. sodium.