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Smoked Chicken and Shrimp with Papaya Mango Salsa


3, 6 oz. smoked chicken breast
12 smoked shrimp, 21/25 ct.
18 oz. Papaya Mango Salsa
Mixed greens
Mint Balsamic Vinaigrette
Papaya Mango Salsa:
1 papaya peeled, diced
1 mango peeled, diced
1 oz. pineapple, diced
1 Tbs. Cilantro, chopped
1/2 Tbs. wine vinegar
1/2 red pepper, diced
Salt to taste
Mint Balsamic Vinaigrette
1 c. vegetable oil
11/2 Tbs. red wine
1/4 c. balsamic vinegar
1/4 Tbs. minced garlic
1 pinch oregano, thyme
2 Tbs. fresh mint, chopped
Salt and pepper to taste


Blend all the ingredients together.
Add salt and pepper to taste.
Mix the greens with the Mint Vinaigrette.
Fan the chicken breast around the inside of the plate with the shrimp.
Garnish with the Papaya Mango Salsa.
Yield: 6 servings "