Sunday, August 30, 2009

Tropical Chicken Salad with Cheddar and Tarragon Crisps


Tropical Chicken Salad with Cheddar and Tarragon Crisps
Tropical Chicken Salad with Cheddar and Tarragon Crisps
One of my favorite salads is Waldorf, but I really enjoy the addition of a protein like chicken or shrimp. This salad is close to a Waldorf, but with papaya and pineapple used instead of apple. These ingredients came from the most recent Foodie Joust - papaya, cheese and tarragon. At first sight, I was a little lost, but after some  time to mull it over, this is what I came up with.

Lara, Ian and Katie couldn't get enough of it, and with a picky audience like that, you know it's good stuff.

Tropical Chicken Salad with Cheddar and Tarragon Crisps
Serves 4
Printable Recipe

2 cups cooked chicken breast - cubed
1/2 cup red pepper - diced
1/2 cup each yellow and red papaya - cubed
1/2 cup pineapple chunks
1/2 cup plain greek yogurt
1 Tablespoon lime juice
1 teaspoon Kosher salt
1/2 teaspoon pepper flakes
2 Tablespoons chopped walnuts

Combine and toss to coat well. Refrigerate for half an hour to allow flavors to blend.

Cheddar and Tarragon Crisps
Makes 1 baking sheet of crisps

2 cups shredded cheddar cheese
2 teaspoons tarragon leaves

Mix well and spread on a greased parchment lined baking sheet. Bake in a 450 degree F oven until bubbly, browned and crisp - 5 - 10 minutes. Keep an eye on it so it doesn't burn. Let stand until cool before peeling from parchment and breaking into serving pieces.

2 comments:

Chow and Chatter said...

this is great love the tarragon and cheese yum

JennDZ - The Leftover Queen said...

This looks absolutely great Annie! I love it!