Yield: 4 entrèe servings.
12-16 large leaves red leaf lettuce
2 ripe avocados, peeled, sliced
2 ripe papayas, peeled, seeded and sliced (or 2 ripe mangos, peeled and diced)
2 cups diced cooked Jones Ham
1/3 cup mango chutney, prepared
3 Tbsp. canola or vegetable oil
3 Tbsp. fresh lime juice
1/2 tsp. salt
1/8 tsp. cayenne pepper (optional)
1/4 cup chopped cilantro
Arrange lettuce leaves on four dinner plates. Arrange avocado and papaya slices alternately in spoke fashion over lettuce; mound ham in center. Use kitchen shears to cut any large pieces of mango in the chutney. Add oil, lime juice, salt and, if desired, cayenne pepper. Mix well. Drizzle dressing over salads; top with cilantro.
