CHICKEN-PAPAYA SALAD

Steps:

• Heat water to boiling add chicken. Heat to boiling reduce heat to medium. Cover and simmer 10 minutes remove from heat. Let stand covered 15 minutes remove chicken from broth. Cool slightly remove bones and skin from chicken. Cover and refrigerate chicken until cold.Cut chicken into 1-inch pieces. Prepare Gingered Pineapple Dressing (see Appetizers & Cold Dishes). Toss chicken and half of the dressing. Let stand 10 minutes.Remove strings from pea pods. Place pea pods in boiling water heat to boiling. Immediately rinse in cold water drain. Cut pea pods into halves. Pare papaya cut into 3/4-inch pieces. Toss chicken mixture, pea pods, papaya, green onion and remaining dressing until evenly coated. Arrange lettuce leaves on serving platter. Spoon chicken mixture on lettuce, garnish with diced pimiento or red bell pepper if desired.4 servings**You may substitute cantaloupe for the papaya if you like a slightly less sweet salad. You'll need about 4 cups of ¾-inch melon pieces, approximately 1 large melon. As a refreshing first course or side dish, this salad will serve 8 it makes a light lunch for 4.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.