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Mexican Papaya Chicken Salad Recipe

Mexican Papaya Chicken Salad

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Servings: 2 

Estimated Total Preparation Time: 30 minutes

Get a taste of the tropics with this delightful Mexican-influenced dinner salad.

Recipe Nutritional Information:

Calories per Serving: 554

Total Protein per Serving: 32 grams 

Total Carbs per Serving: 39 grams

Total Fat per Serving: 32 grams

Saturated Fat per Serving: 5 grams

Total Fiber per Serving: 11 grams

Recipe Ingredients:

Nonstick spray 

8 oz boneless, skinless chicken breast

¼ tsp seasoned salt

1 tbsp lime juice

2 tbsp orange juice

2 tbsp olive oil

¼ tsp crushed red pepper

2 tbsp fresh cilantro, chopped

2 large avocados, peeled, pitted, and cut into 1-inch slices

1 medium papaya, peeled, pitted, and cut into 1-inch slices

1 medium tomato, diced

8 cups mixed greens

2 small tostada shells

Salt and pepper, to taste


Pre-heat medium skillet to medium-high. Add nonstick spray and chicken. Season chicken with seasoned salt and cook until done, about 7 minutes each side. Remove, dice chicken into 1-inch pieces, and let cool. 

In small bowl, whisk lime juice, orange juice, olive oil, and crushed red pepper. Add cilantro until just mixed. Fold avocadoes, papaya, tomatoes, and chicken into mixed greens. Add lime juice mixture, mixing until thoroughly coated. Arrange each tostada in a medium bowl. Place half the salad mixture in each tostada. Season with salt and pepper to taste.


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