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Chicken & Green Papaya Salad

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Source: © EatingWell Magazine

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Active Time:  30 Minutes
Total Time:  30 Minutes
Yield:  4 servings, about 1 1/2 cups each

Lean boneless, skinless chicken breasts take a trip to Asia when tossed with unripe papaya, grated carrots, garlic, chile paste and cilantro. Wrap the salad in rice paper wrappers to make fresh spring rolls. Make it a meal: Iced Lychees are a cool finish to this Asian supper.

Make Ahead Tip: Cover and refrigerate for up to 1 hour.

RECIPE INGREDIENTS

1 pound boneless, skinless chicken breasts, trimmed and poached (see Tip)

1/4 cup distilled white vinegar

1 tablespoon Chinese red chili paste

2 cloves garlic, finely chopped

2 teaspoons sugar

1 green papaya, peeled, seeded and finely grated (see Note)

2 carrots, finely grated

1/2 cup chopped fresh cilantro

salt & freshly ground pepper to taste

1 head Boston lettuce, leaves separated

To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Note: An unripe green papaya is used as a vegetable in Asian soups or salads.

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DIRECTIONS

Shred chicken and set aside.

Stir together vinegar, chili paste, garlic and sugar in a small bowl until the sugar dissolves.

Combine papaya, carrots, cilantro and the chicken in a medium bowl. Pour on dressing and toss well. Season with salt and pepper. Mound on a bed of lettuce leaves and serve.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008

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Asian Chicken Salads

Nutrition Facts per Serving
Yield: Yield: 4 servings, about 1 1/2 cups each

Calories:

247

Fat. Total:

Protein:

37g

Carbohydrates, Total:

14g

Fat, Saturated:

Fiber:

Cholesterol:

96mg

Sodium:

342mg

% Cal. from Fat:

15%

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Chicken & Green Papaya Salad

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