Peppered Chicken & Papaya salad with Blackberry Citrus Vinaigrette

5 Oct

makes 2 servings


  • 2 tablespoons olive oil
  • 2 skinless boneless chicken breast halves (about 12 ounces total)
  • 2 teaspoons ground black pepper
  • ½ cup skinned spears or chunks of fresh papaya
  • 1/4 cup dry white wine
  • 1/4 cup plus 3 tablespoons Blackberry citrus vinaigrette
  • 1 1/2 tablespoons chopped fresh basil
  • 4 cups (packed) fresh arugula


  1. Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken on each side with salt and 1/2 teaspoon pepper. Sauté until cooked through, about 5 minutes per side. Transfer to plate. Sprinkle papaya with salt and generously with pepper on both sides. Add to same skillet and sauté until lightly browned, about 1 minute per side.
  2. Transfer to plate with chicken. Remove skillet from heat. Add wine to same skillet; stir, scraping up any browned bits. Stir in 1/4 cup vinaigrette and basil. Season with salt and pepper.
  3. Place arugula in medium bowl. Add remaining 3 tablespoons vinaigrette; toss to coat. Divide salad between 2 plates. Slice each chicken breast crosswise into 4 slices. Arrange 4 slices atop each salad. Arrange ¼ cup papaya on each plate. Pour pan juices over salads and serve.

Blackberry Citrus Vinaigrette

  • 3 T Blackberry jam
  • ¼ C red wine vinegar
  • ½ c olive oil
  • 1 T minced shallot
  • 1 T Dijon mustard
  • Zest of one lemon
  • 1 T lemon juice

Salt & pepper

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