Stuffed Papaya With Crunchy Tropical Chicken Salad - cooking recipe

Ingredients

1 lb chicken breast, cooked (season chicken with salt and pepper, if desired)
1/2 cup celery, sliced
1/2 cup pineapple, diced
1/2 cup papaya, diced (mango can be substituted)
1/2 cup water chestnut, sliced, drained well
1/4 cup scallion, sliced
1 teaspoon gingerroot, minced
1 tablespoon mayonnaise (or plain yogurt)
1 tablespoon sour cream
1 tablespoon preserves (such as apricot or fruit chutney)
2 teaspoons lemon juice
1/2 teaspoon ground pepper
1 teaspoon salt

Preparation

Marinate chicken in soy orange or lime cilantro vinaigrette and roast for 35 to 40 minutes in a 375F oven until cooked through.
Cool before dicing into 1 inch cubes. Combine all salad ingredients and mix well. If possible, allow to rest for a few hours before serving.
This salad makes an excellent filling for both papaya halves or pineapple halves.