Bowl Fruit – Mac Nut Chicken Salad

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!