Serve as a luxurious tropical entrée salad.
Original recipe by Mission Produce
Poach the chicken breasts in the chicken broth and enough water just to cover, about 10-12 minutes. Let cool, then shred the chicken. In a large bowl, combine the shredded chicken, diced papaya, sliced scallions, grape halves and cilantro dressing. Toss gently to coat all the ingredients. With a large spoon, fill each cavity of the six avocado halves and serve. Makes 6 stuffed avocado halves.
2 chicken breasts
1 cup chicken broth
1 cup fresh papaya, diced
4 scallions, sliced
1 cup red grapes, cut in half
½ cup cilantro salad dressing
3 extra large avocados, halved, seeded and in the shell
