Papaya with Chicken Curry Salad Hawaiian Recipe
This is a simple recipe and makes for a great lunch. Sweet, savory and protein packed.
Ingredients:
- 3 fresh ripe papayas
- 3 chicken breasts or skinless boneless thighs
- 1 cup mayonnaise
- ¼ cup white wine
- 4 tablespoons curry powder
- 2 stalks celery (diced)
- 1/3 cup chopped scallions
- 1/3 cup raisins
- ¾ cup whole roasted unsalted cashews
- Olive oil
- Sea salt
- Black pepper
Preparation:
Cut papayas in half and scoop out seeds. Set aside in the refrigerator. Preheat oven to 350°F. Sprinkle chicken with a little salt and pepper and rub in olive oil. Roast for 35-40 minutes until chicken is cooked. Set aside to cool until easy to handle. Dice chicken into bite size pieces. For the dressing combine the mayo, wine and curry powder. Blend mixture well.
In a large bowl add dressing to chicken. Make sure you have enough dressing to moisten chicken well. Add celery, scallions and raisins. Refrigerate a few hours to allow flavors to blend. Add cashews and serve in a half of papaya.
Frequently Asked Questions
Can I use green papaya instead of ripe papaya?
Green papaya has a firmer texture and is better suited for savory dishes like Thai salads. Ripe papaya is recommended for this salad to balance the curry flavor with natural sweetness.
What kind of curry powder works best?
A mild or medium yellow curry powder works well for this dish, but you can experiment with spicier blends if preferred.
Can I substitute chicken thighs for breasts?
Yes, chicken thighs are a flavorful and juicy alternative to chicken breasts and work well in this salad.
How far in advance can I make this salad?
You can prepare the salad up to a day in advance. Add the cashews just before serving to keep them crunchy.
Can I serve this without the papaya halves?
Yes, you can serve the curry chicken salad in bowls or on a bed of greens if papayas are unavailable.