INGREDIENTS
1/2Australian papaya, sliced
1/2 cup quinoa
1 avocado, chopped
200g punnet cherry tomatoes, halved
1/4 cup mint
2 tbsp olive oil
2 tbsp lime juice
1 cos lettuce, shredded
1 BBQ chicken with skin and bones
removed and shredded
100g Greek feta, crumbed
METHOD
1. Cook quinoa according to directions on the packet.
2. In a bowl, toss cherry tomatoes, avocado and mint with
lime zest and olive oil. Leave to marinate.
3. Place shredded lettuce in bowl. Scatter chicken and
quinoa on top.
4. Toss through tomato, avocado and mint mix.
5. Place papaya slices on top of salad.
6. Crumble feta over the top and serve.
Recipe supplied by Dietitian Caitlin Reid for Papaya Australia
