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 Recipes > Salads > Search results

Chicken and papaya salad

2 cups cooked chicken, cut into H-inch pieces
1/2 cup walnuts or peanuts, coarsely chopped
1 ripe papaya, peeled, seeded and cut into H-inch dice
1/3 cup minced red onion
1 head radicchio, leaves separated and shredded
1/3 cup fresh tart pomegranate juice or 2 teaspoons
pomegranate molasses mixed
with 3 tablespoons orange juice
2 teaspoons finely chopped garlic
2 teaspoons finely chopped fresh ginger root
1/4 cup finely chopped fresh cilantro
1 to 2 teaspoons minced fresh chilies, or to taste
1 teaspoon cumin seeds, toasted and crushed
Kosher salt (optional)

1. Just before serving, combine chicken, walnuts or peanuts, papaya, onion, radicchio, pomegranate juice, garlic, ginger root, cilantro, chilies and cumin seeds in a large shallow ceramic bowl and toss. Taste for seasoning, adding salt, if desired, and serve.
2. Pomegranate molasses is a reduction of pomegranate juice with a long shelf life. It can be reconstituted by mixing 2 teaspoons in 1/2 cup water.
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