Preparation / Directions:
ADVANCE PREPARATION Preheat oven to 325 degrees. Rinse the chicken with cold water, pat dry and place in a mixing bowl. Peel, seed and cut the papayas in 1/2 inch cubes. Cut off and discard the stem, ribbing, and seeds of the peppers, and cut into 1/2 inch cubes. Cut the cucumber into long 1/2 inch wide strips, then cut across the strips to make 1/2 inch cubes. Place the papaya, peppers, and cucumber in a bowl and refrigerate. Place the pine nuts on a baking sheet and toast in the preheated oven util golden, about 8 minutes; set aside. In a small jar, combine the salad dressing ingredients and shake vigorously. Pour half the dressing over the chicken to marinate, turn the pieces over to coat, cover and refrigerate the chicken for at least 15 minutes, but no longer than 8 hours. Set aside the other half of the salad dressing. Grill the chicken for about 12 minutes on each side, brushing with remaining marinade. The chicken is done when an instant-read meat thermometer registers 170 degrees when inserted deeply into a thigh, and the juices run clear. Let the chicken cool to room temperature, remove the meat from the bone, cut into bite-sized pieces, and refrigerate. All the advance preparation steps may be completed up to 8 hours before you begin the final cooking steps.
FINAL ASSEMBLY STEPS Seed and cut the avocados into 1/2 inch cubes. Bring chicken to room temperature. In a large bowl, combine the avocados, papayas, peppers, and cucumber. Shake the salad dressing and toss with the fruit and vegetable mixture. Divide among 4 dinner plates. Place the chicken on top, sprinkle with pine nuts, and serve at once.
SUGGESTED ACCOMPANIMENTS Garlic Parmesan bread, chilled asparagus with fresh herb dressing, and coconut creme brulee.
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