I am completely sold on the honey mustard marinade for chicken as used in the recipe here; I don’t think I’ve ever tasted a boneless breast of chicken that was more moist or flavorful. So much so that I used the remainder to marinate the lone chicken breast that I had left in the fridge, then seared it, roasted it, and used it for chicken salad. It’s too hot for a heavy meal, so chicken salad was just the ticket, made even more summery with the inclusion of little balls of papaya and served in a papaya half.
Curried Chicken Salad in Papaya Boats
1 large breast of chicken, cooked, cooled, and diced
1/3 cup chopped celery
1 scallion, diced (white and green parts)
¼ cup slivered almonds, toasted
1 tablespoon golden raisins
¼ cup mayonnaise
½ teaspoon curry powder
1 medium strawberry papaya (I used Melissa's)
Place first five ingredients into a medium bowl and toss together until well mixed; set aside. Halve papaya, scoop out center seeds; discard. Using a small melon baller, scoop out inner portion making small melon balls, while hollowing out a larger spot in the center in which to mound the chicken salad. Put melon balls on top of chicken mixture, and lightly mix in. In a small bowl, stir together curry power and mayonnaise. Pour mayonnaise mixture over chicken mixture and fold together until well combined. It may seem a bit dry at first, but the juice from the inclusion of the papaya will moisten the mixture, giving it a nice creamy texture, so don’t overdo on the mayonnaise.
Scoop chicken salad into payapa “boats” and season with salt and pepper to taste.
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