Stuffed Papaya With Crunchy Tropical Chicken Salad

• 1 lb chicken breast, cooked (season chicken with salt and pepper, if desired)
• 1/2 cup celery, sliced
• 1/2 cup pineapple, diced
• 1/2 cup papaya, diced (mango can be substituted)
• 1/2 cup water chestnut, sliced, drained well
• 1/4 cup scallion, sliced
• 1 teaspoon gingerroot, minced
• 1 tablespoon mayonnaise (or plain yogurt)
• 1 tablespoon sour cream
• 1 tablespoon preserves (such as apricot or fruit chutney)
• 2 teaspoons lemon juice
• 1/2 teaspoon ground pepper
• 1 teaspoon salt

1. Marinate chicken in soy orange or lime cilantro vinaigrette and roast for 35 to 40 minutes in a 375F oven until cooked through.
2. Cool before dicing into 1 inch cubes. Combine all salad ingredients and mix well. If possible, allow to rest for a few hours before serving.
3. This salad makes an excellent filling for both papaya halves or pineapple halves.

chicken breast, celery, pineapple, papaya, water chestnut, scallion, gingerroot, mayonnaise, sour cream, preserves, lemon juice, ground pepper, salt

Taken from www.food.com/recipe/stuffed-papaya-with-crunchy-tropical-chicken-salad-452741 (may not work)