Submitted by: Sheri Evans

Ingredients

• 1-1/4 lbs. boneless skinless chicken breast halves
• 1/4 tsp. salt (optional)
• 1/4 tsp. freshly ground black pepper
• 1/2 cup fresh lime juice
• 1 small red onion\raw, cut in half
• 1/4 cup cilantro or basil leaves, tightly packed
• 1/2 jalapeño peppers, seeded
• 2 Tbsps. olive oil
• 1 ripe papaya, peeled, seeded and cut into 1 inch chunks
• 1 large ripe avocado, cut into 1 inch chunks
• 1 cup jicama or green apple, diced
• 1 head Romaine lettuce

Prepare grill or broiler. Season chicken with salt and pepper to taste. Grill or broil about 5 inches from heat source 3-5 minutes per side, until browned. Cut into 1 inch chunks and set aside. Combine lime juice and next 3 ingredients in a food processor or blender. Process until finely chopped. With machine running, gradually add remaining oil. Season with salt and pepper to taste. Transfer chicken with any accumulated juices to a salad bowl. Add papaya, avocado, jicama, and dressing. Toss gently and serve on a bed of lettuce.