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KC: Tropical Chicken Salad

Posted by : Deborah Bernstein

 1 1/2 pounds skinless boiled soup chicken
 1 large ripe papaya peeled and cut into cubes
 1 medium ripe banana cut into one inch slices
 1 medium sweet onion (Vidalia or other) thinly sliced
 4 1/2 cups shredded lettuce
 
 Dressing:
 1 teaspoon low-sodium soy sauce
 1/2 teaspoon lemon juice
 1 tablespoon granulated brown sugar
 1/4 cup boiling water
 
 Method:
 1.Dice the chicken and place in a bowl with papaya, banana 
 and onion slices.

 2.Combine the dressing ingredients and stir well. Allow to 
 come to room temperature. 

 3.Pour dressing over chicken mixture. Mix well, cover and 
 refrigerate  until chilled.

 4.Place the shredded lettuce in a salad bowl or on individual 
 serving  plates, then top with the chilled chicken salad and 
 serve.

 Serves 6 as an appetizer or 4 as a main dish.

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