Taste of Life: Grilled Chicken and Papaya Salad

By Chef Hillary Gallagher

Dressing Ingredients

1 shallot
1 tablespoon Dijon or other mustard
teaspoon kosher salt
teaspoon freshly ground pepper
6 oranges, peeled and white pith removed
3/8 cup white wine or apple cider vinegar
cup orange juice
1 cup vegetable oil or light olive oil
2 teaspoons fresh ginger root, grated

Salad Ingredients

4-6 boneless chicken breasts, depending on the size and number of portions, (skin on or off depending on your preference)
3 tablespoons vegetable or light olive oil
1 teaspoon kosher salt
teaspoon freshly ground black pepper
1 red pepper, cut into strips
1 avocado, firm and ripe
2 papayas
2 heads Boston or Bibb lettuce, or a bag of butter lettuce
cup almonds, roasted, salted and chopped

Dressing Procedure

1. Dice the shallot or place it in a blender or food processor.
2. Combine the diced or pureed shallot with the mustard, salt, pepper and orange segments and puree.
3. Add the orange juice and vinegar, combine, then slowly add the oil until the dressing is combined.
4. Stir in the ginger root and set the dressing aside. The dressing can be made a day ahead, if desired.

Salad Procedure

1. Preheat the grill.
2. Season the chicken breasts with the 3 tablespoons of oil, salt and pepper.
3. Wipe the chicken of any excess oil, and place it on the grill, skin side down, allowing it to cook for 7-8 minutes. Move the chicken or adjust the flame as needed.
4. Flip the chicken, and finish cooking on the other side, approximately 5-8 minutes (depending on the size).
5. Cook the chicken to 165 degrees. Use a meat thermometer to check the doneness.
6. Remove the chicken from the grill, and set aside.
7. Cut the avocado in half, remove the pit, and score with a paring knife while in the skin.
8. Use a large spoon to remove the avocado from the skin.
9. Peel, slice and remove the seeds from the papaya.
10. Wash and tear the lettuce, combine it with the red pepper strips, and toss with enough dressing to coat the leaves but not enough to make the leaves soggy.
11. Arrange the leaves and red pepper on individual plates, and place slices of the avocado and papaya on top of them.
12. Slice each chicken breast into 4-6 pieces, and arrange it on top of the lettuce.
13. Sprinkle with the chopped almonds, and drizzle with more dressing as needed.