Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In



Cuban Papaya Salad

Superfruit powers: Sure, papayas look exotic, but don’t let that deter you from picking up these nutritional powerhouses in the market. A little more than 1 cup of fresh papaya packs more than 300% of your daily need for vitamin C, which does wonders for your immune system. At 51/2 grams per serving, papayas are loaded with fiber and are also an excellent source of folate and beta-carotene, which aids in the formation of DNA and RNA and strengthens eye and reproductive health, respectively.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.


Craving more papaya recipes? Try this one!

Prep Time
40 min
Cook Time
5 min
45 min


  • 2 tbsp slivered raw unsalted almonds
  • 1 tbsp olive oil
  • 1 boneless, skinless chicken breast (5 to 6 oz)
  • Pinch each sea salt and ground black pepper
  • 1/2 cup Israeli couscous, divided
  • 1 cup diced red onion (1 small), divided
  • 1 cup low-sodium chicken broth or water
  • 1 cup cooked black beans, rinsed and drained
  • 2 packed cups fresh baby spinach
  • 2 tbsp fresh lime juice
  • 1 tbsp raw honey
  • 1/4 tsp red pepper flakes
  • 1/8 tsp ground cumin
  • 1½ cups diced papaya
  • 1 lime, cut into wedges, optional


  1. In a large nonstick skillet on medium-high, toast almonds, stirring, until fragrant and beginning to brown. Remove almonds from skillet; set aside.
  2. Add oil to same skillet and return to medium-high. Season chicken on both sides with salt and black pepper. Add chicken to skillet and cook until center is no longer pink, 5 to 6 minutes per side. Transfer chicken to a plate; allow to rest for 2 minutes, then shred with 2 forks and set aside.
  3. Add couscous and 3/4 cup onion to same skillet, stir and cook until couscous is lightly toasted and onion softens, 3 to 4 minutes. Add broth to skillet and continue to cook and stir until almost all liquid is absorbed, 4 to 5 minutes. Add beans and cook for 1 minute. Add spinach, toss and heat until spinach begins to wilt, about 1 minute more.
  4. Meanwhile, in a small bowl, whisk together lime juice, honey, pepper flakes and cumin.
  5. Add chicken, papaya and lime-honey dre
  6. ssing to couscous-spinach mixture in skillet; gently toss until well combined (or, if skillet is too full, toss in a large bowl). Transfer mixture from skillet to a serving bowl or platter. Top with remaining ¼ cup onion, almonds and lime wedges (if using).

Nutrition Information

  • Serving Size 1½ cups
  • Calories 271
  • Carbohydrate Content 40 g
  • Cholesterol Content 20 mg
  • Fat Content 7 g
  • Fiber Content 7 g
  • Protein Content 17 g
  • Saturated Fat Content 1 g
  • Sodium Content 101 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g