Bowl Fruit – Mac Nut Chicken Salad

  • by

As featured in WestJet Magazine

Submitted by Jennifer Weinert  Makes 4 Servings

Ingredients


  • 2 boneless, skinless chicken thighs
  • 1/2 + stalk celery, diced
  • 1 1/2 oz. (43 gr) salted macadamia nuts
  • 1/4 cup (60 ml) mayonnaise
  • salt and freshly ground pepper, to taste
  • 2 papayas

Directions


  1. Cut papayas in half and scoop out seeds. Discard seeds.
  2. Cook chicken thighs in water, brought to boiling. Cook for @10 minutes, or until chicken is no
    longer pink when sliced through. Allow to cool.
  3. Dice celery. Chop macadamia nuts.
  4. Cube chicken into small pieces. Put in a mixing bowl and add celery, mac nuts and
    mayonnaise. Taste and add slat and freshly ground pepper to taste.
  5. Spoon chicken Mac nut salad into papaya “bowls”
  6. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.