Set aside in the refrigerator. Dice chicken into bite size pieces. Preheat oven to 350°F. Cut papayas in half and scoop out seeds. Meanwhile, put the redcurrant jelly, vinegar and remaining oil in a big bowl and mix well. lemon juice 1/2 tsp. Roast for 35-40 minutes until chicken is cooked. Mix chicken and celery. Mound equal portions of the chicken salad on each plate. Set aside to cool until easy to handle. Sprinkle chicken with a little salt and pepper and rub in olive oil. In separate container mix the remaining ingredients, add to celery and chicken… curry powder Dash of white pepper 2 tbsp. Add the For the dressing combine the mayo, wine and curry powder. Arrange papaya slices alongside. CHICKEN SALAD: In a large bowl, mix curry dressing gently with chicken, celery, and green onion. https://en.petitchef.com/recipes/starter/papaya-and-chicken-salad-fid-1427229 sugar 1 papaya. Add salt and cayenne to taste. CHICKEN PAPAYA SALAD : 2 c. cooked chicken breast, chilled & diced 1/4 c. celery, chopped 1/4 c. mayonnaise 1/8 tsp. TO ASSEMBLE: On each of 4 dinner plates, arrange 2 or 3 romaine leaves. dry mustard 2 tsp. Sprinkle cashews over salad.
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