|Tropical Chicken Salad with Cheddar and Tarragon Crisps|
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
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.