3 whole skinless chicken breasts, cooked
2 med. papayas, peeled, halved, seeded, and cut into 1/2 width lengthwise
3 bunches fresh watercress, cut into 1 inch pieces
1 bunch green onions, cut in 1/4 inch strips DRESSING: 1/2 c. olive oil
2 tbsp. rice wine vinegar
1 bunch fresh tarragon (use whole leaves, discard stems)
1 tsp. allspice
Garnish with Romaine leaves Slice chicken in large bowl; toss lightly papaya slices, watercress, and green onion strips. Combine dressing; stir until blended and pour over salad. Toss lightly; arrange on top of lettuce. 6 servings. |
