Recipe Of The Week: Kona Countdown No. 3

  • By Jessica Cerra
  • Published Oct 10, 2013

Papaya, Green Apple & Israeli Couscous Salad

16 ounces grilled/cooked chicken breast, chopped
8 cups baby spinach
2 cups cooked Israeli couscous
1 heaping cup chopped Hawaiin papaya
½ cup green apple, cut into strips
2 tablespoons fresh chopped cilantro
Juice and zest of one orange
Juice and zest of two limes
2 tablespoon olive oil
salt and pepper
optional: roasted macadamia nuts, chopped


1. In a large bowl whisk together the citrus juice and zest with the olive oil and a small amount of salt and pepper. Add the spinach and toss until well coated.
2.  In another large bowl, combine the chicken, couscous, papaya, green apple, and cilantro and toss until combined. Add this mix to the bowl with the spinach and toss until everything is well coated with dressing.
3. Serve with roasted macadamia nuts over the top if desired.

More recipes from Jessica Cerra.

Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif.  She is also a professional Xterra triathlete and mountain biker.  Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.

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