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Bowl Fruit – Mac Nut Chicken Salad

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As featured in WestJet Magazine

Submitted by Jennifer Weinert  Makes 4 Servings


  • 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


  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!

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