Ingredients Jump to Instructions ↓

  1. 2 pounds chicken breasts (skinless and boneless)

  2. 1 cup mayonnaise

  3. 2 1/2 teaspoons curry powder

  4. 1 stalk celery , finely chopped

  5. 1 1/2 teaspoons mango chutney (or orange marmalade ) Sea Salt and freshly ground black pepper

  6. 1 medium to large Hawaiian papaya, cut lengthwise, seeds removed Mixed greens, for garnish Paprika, for garnish

Instructions Jump to Ingredients ↑

  1. In medium saucepan, bring 3 cups of water to a boil, reduce heat and add chicken. Add fresh garlic , salt and pepper to taste. Let simmer for 10 to 12 minutes or until fork tender - be careful not to overcook. Remove chicken from saucepan and allow for chicken to rest on a wire rack. Once the chicken is cooled, dice into small pieces. In a medium bowl, combine the mayonnaise, curry powder , chopped celery and mango chutney . Add the diced chicken, season with salt and pepper, to taste, and stir until ingredients have mixed completely. Cover and refrigerate for at least 1 hour. Cut a medium to large sized Hawaiian papaya lengthwise and remove all seeds. Let chill. Prepare a plate with a layer of greens . Place the chilled half papaya in the center of the plate, surrounded by the greens. Using an ice cream scoop, place a generous scoop of chilled curried chicken salad into the center of the papaya, and sprinkle with paprika , for garnish. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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