Chicken and papaya salad

  • 2 chicken fillets
  • 1 can of papaya
  • 2 tomatoes
  • 1 escarole
  • 1/2 red pepper
  • Balsamic vinegar
  • Olive oil
  • Lemon and black pepper seasoning
  • Salt

Heat the pan to cook the chicken fillets seasoned with lemon and black pepper for 3 to 4 minutes on each side. Once they begin to brown, cut them into small cubes and reserve them.

While the chicken cools, wash the escarole, drain it and cut it into pieces, wash and cut into cubes the tomatoes, the pepper and the papaya. In a salad dish, mix all the ingredients, and season them with oil and vinegar. Finally, add salt and pepper as desired.

  • Recipe type
    Entrée / Appetizer
  • Characteristics
    For summer
  • Total Time
    20 minutes
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