MacNut Chicken Salad in Papaya Bowl 

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

Cut papayas in half and scoop out seeds. Discard seeds.

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.

Dice celery. Chop macadamia nuts.

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.

Spoon chicken Mac nut salad into papaya “bowls”

Enjoy!

As featured in WestJet Magazine

Submitted by Jennifer Weinert