Papaya and Coconut Chicken Salad

1 lb. Skinless, Boneless Chicken Breast Halves
1-1/2 Cups Flaked Coconut
1 Medium Papaya (12 oz.)
¼ Cup Cider Vinegar
¼ Cup Vegetable Oil
1 Tbsp Honey
Dash Cayenne Pepper
1- 5oz. pkg Mixed Salad Greens
¾ Cup Blueberries

Heat oven to 450 degrees F. Line a baking sheet with foil; set aside. Cut chicken in strips; season with 1/2 tsp. salt. Place coconut in shallow dish. Roll chicken in coconut to coat, pressing lightly to adhere. Transfer to prepared baking sheet. Bake about 12 minutes or until coconut is golden and chicken is no longer pink. Meanwhile, peel, seed, and cut papaya in cubes. For dressing, place 1/4 cup papaya cubes in blender or food processor; add vinegar, oil, honey, 1/4 tsp. salt, and cayenne. Process until smooth. Toss 1/4 cup dressing with greens; divide among 4 plates. Top greens with chicken, remaining papaya, and blueberries. Pass remaining dressing. Makes 4 servings.