Preheat oven to 350°. Wash the chicken well and pat dry. Season both sides of the chicken with seasoned salt & pepper. Bake for 35 minutes or until cooked through, remove from oven, and cool. Cut the chicken into cubes.

Place the chopped red pepper in a small bowl and microwave about 40 seconds until soft. Drain any accumulated juices from the red peppers. Combine the chicken cubes, scallions, apples, red pepper, cilantro, and curry in a mixing bowl and stir well.

Mix the mayonnaise and yogurt together to make the dressing. Pour the dressing over the chicken salad and mix well.

Cut the papayas lengthwise and take out the seeds. Place a lettuce leaf on each plate and set a papaya on top. Spoon the chicken salad into each papaya. Sprinkle with sesame seeds and serve. Great for lunch or light dinner.