Ingredients
For the Salad:
For the Vinaigrette:
Directions
Preheat grill to 400 degrees. Season chicken with 1 tbsp. Chili powder, salt, and pepper and rub on all sides. Brush the chicken with avocado oil and place onto hot grill on direct heat for 5 minutes per side and then move to indirect heat for another 5-7 minutes per side until the chicken reaches an internal temperature of 165 degrees. While the chicken cooks, prepare the Super Starr papaya by slicing in half lengthwise and then scooping out the seeds. Then using a vegetable peeler, carefully remove the peel from the outside of the papaya. Slice the papaya in half lengthwise again and brush with avocado oil and sprinkle with the rest of the chili powder.
Make the vinaigrette by combining lime juice, avocado oil, garlic clove, honey, salt, and pepper in a bowl and whisking until well combined. Let sit at room temperature until salad is assembled.
The last 5 minutes of cooking the chicken, add the papaya to the grill and cook on all sides 1-2 minutes per side until nice char marks have been made, while not cooking too long so the papaya stays firm. Remove the chicken and the papaya from the grill, squeeze fresh lime juice all over the chicken and the papaya, and let rest for 5 minutes before slicing.
Assemble mixed greens into bowls and layer chicken, papaya, avocado, jalapeno, cilantro, and red onion. Drizzle with desired amount of vinaigrette and serve immediately.
