SOLSTICE - Chicken Coconut and Papaya salad

Only the stout will brave the beach today.
The air won't get out of the 60's and the light
north breezes are keeping the clean ocean down
to 76. Luckily the water is calm and the tide is
up most of the day for easy swimming. It will stay dry but chilly.



CHICKEN PAPAYA AND COCONUT SALAD

Chicken breast halves - bone and skin
Coconut, flakes - 1 ½ cups
Papaya - semi-ripe - ¾ lb - cubed
Red wine vinegar - ¼ cup
Olive oil - ¼ cup
Honey - 1 TBL
Cayenne pepper - pinch
Romaine & Bib lettuce, torn to bite size - 2 big handfuls
Kosher salt - pinches
Butter - soft
　
Julienne the chicken breasts. Paint with butter. Salt to taste. Roll in coconut flakes so they stick.
Use a preheated oven at 450. Put the chicken on a baking sheet and bake for about 10 minutes until the coconut is golden and the chicken is cooked.
Make the dressing with a handful of papaya cubes, the red wine vinegar, olive oil, honey, a pinch of salt and cayenne in a blender until smooth.
Toss the greens with the dressing and split onto serving plates. Add the strips of chicken on top and add equal amounts of cubed papaya around with each serving.