Denver Green Chili
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Recipe of the Week - 2/15/09

Curried Chicken & Papaya Salad
(killer!)

Chili IV
Chili IV Art Print
Corbin, Delphine

This was inspired by a large, ripe papaya and memories of
a wonderful curried turkey salad I made years ago. I made
this a couple days ago and ended up eating it for breakfast,
lunch and dinner along with a few snacks in between. It's
really, really good! Not just flavorful, but it has a combination
of hot/cold, sweet/spicy that's addictive. Plus, it's easy to
make.

I used Big Jim chiles, a medium hot green chile. I thought it
was a nice amount of heat for this. The curry flavor is mild.
If you are a big curry fan, you may want to double the curry
powder.

I think it's an ideal dish to serve when you have people
over for a brunch.


Curried Chicken and Papaya Salad

 Ingredients:

2 cups diced peeled papaya
1 lb boneless chicken breasts (or 2 c. diced leftover chicken)
2 tbsp soy sauce
1/2 cup mayonnaise
1/2 cup diced green chiles
1/2 tsp curry powder
1 cup diced celery
lettuce
cilantro or parsley for garnish

Preparation:

1. Place chicken in microwaveable dish, pour the soy sauce over,
cover, and microwave for about 10 minutes or until thoroughly
cooked. Let cool a bit and dice. If using leftover chicken, just dice
enough for 2 cups and mix with soy sauce.
2. Mix the mayonnaise, green chiles, and curry powder.
3. Mix the papaya, chicken, mayonnaise mixture, and celery thoroughly
in a fairly small serving bowl.
4. Serve on a bed of lettuce and garnish with parsley or cilantro

It is good to make this an hour or two ahead of time to allow the
flavors to blend. It can be made as much as a day ahead.
Preparation time: about 30 minutes
Serves: 4
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Curried Chicken and Papaya Salad



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Anita

303-316-8002

denvergreenchili@gmail.com

 

 

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