1 1/2 lbs. boneless, skinless, thinly sliced chicken breasts or chicken tenderloins

SPICE MIXTURE:

1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. cayenne pepper
1 tsp. chili powder
2 1/2 tsp. dried thyme
2 tsp. dried oregano
1/4 tsp. ground white pepper
1/2 tsp. freshly ground black pepper
1/2 tsp. ground cumin
1/2 tsp. paprika

SALAD MIXTURE:

2 ripe fresh papayas
10 scallions, including 2 inches of the green, trimmed and sliced
1/2 c. finely chopped red bell pepper, seeds and ribs removed
1/4 c. chopped fresh cilantro
6 tbsp. freshly squeezed lime juice

1. Cut the chicken breasts into strips 1/2 inch wide by 2 inches long. Set aside.

2. In a small bowl combine the spice mixture.

3. Preheat oven to 350. Place the spice mixture on a plate and roll the chicken strips in it to coat them evenly. Arrange the chicken strips in a single layer on a nonstick or lightly greased cookie sheet. Bake for 10-12 minutes. Remove from the oven and place strips in a mixing bowl.

4. While chicken is baking, peel and seed the papayas and cut into 1 inch cubes. Place the papayas in the mixing bowl. Add chicken strips, scallions, red bell pepper and cilantro. Drizzle with lime juice and toss to coat. Refrigerate until ready to serve. Yield: 6 servings. Calories: 24.