Quality Salad Recipe
Juicy grilled chicken served over a bed of crisp greens with sweet papaya and guava, finished with a tangy lime-honey dressing. A vibrant tropical salad that’s hearty, refreshing, and full of island flavor.
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
Salt & pepper to taste
2 cups mixed greens (arugula, spinach, romaine, etc.)
½ cup frozen papaya (thawed, cubed)
½ cup frozen guava (thawed, cubed)
¼ cup cucumber (sliced)
¼ cup cherry tomatoes (halved)
2 tbsp toasted pumpkin seeds or cashews
Optional: thinly sliced red onion
2 tbsp lime juice
1 tbsp honey
1 tbsp olive oil
1 tsp Dijon mustard
Salt & pepper to taste
Preheat grill or grill pan. Rub chicken with olive oil, smoked paprika, garlic powder, salt, and pepper. Grill until fully cooked (about 6–7 minutes per side depending on thickness). Let rest, then slice thinly.
In a large bowl, layer greens, papaya, guava, cucumber, and tomatoes.
Top with sliced grilled chicken and sprinkle with seeds or cashews.
Whisk together all dressing ingredients and drizzle over salad just before serving.
