Honey-Papaya Chicken Salad






Culinary Tools:

  • 8-inch Gourmet Skillet with Cover
  • Carving Knife
  • Chef’s Knife
  • 5-quart Mixing Bowl
  • 1-quart Mixing Bowl


  • 2 (6-ounce) chicken breasts, boneless and skinless 
  • 1½ cups pineapple, diced
  • 1½ cups papaya, diced
  • 5 cups shredded red cabbage
  • ½ cup low-fat mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar or white vinegar
  • 1 teaspoon toasted sesame oil
  • ½ cup toasted cashew halves and pieces
  • 1 teaspoon white pepper
  • Salt to taste
  • 1 to 2 fresh jalapeño peppers, seeded and chopped (optional)


  1. Season chicken breasts with salt to taste.
  2. Preheat the 8-inch Gourmet Skillet at medium-high heat for 2 minutes. To confirm the correct temperature has been met, add a few drops of water to the skillet. The drops should bounce and sizzle, instead of evaporating.
  3. Place chicken into the skillet; cook one side for 5 minutes with the cover ajar. Reduce temperature to medium-low, flip chicken breasts, cover and cook for about 15 minutes. Remove chicken and let it cool for 5 minutes. Using the Carving Knife, dice chicken into medium chunks.
  4. With the Chef’s Knife, dice pineapple and papaya. In the 5-quart Mixing Bowl, combine pineapple, papaya, red cabbage, and chicken. Toss lightly to mix.
  5. In the 1-quart Mixing Bowl, stir together mayonnaise, honey, vinegar, sesame oil, ¼ cup cashews, 1 teaspoon white pepper, and salt to taste.
  6. Drizzle dressing and sprinkle remaining cashews over each salad portion.