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Chicken & Green Papaya Salad

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  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.
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.
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
Part of These Recipe Collections Find Similar Recipes »
 Asian Chicken Salads
Nutrition Facts per Serving
Yield:   4 servings, about 1 1/2 cups each
Calories: 247
Fat. Total: 4g
Protein: 37g
Carbohydrates, Total: 14g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 96mg
Sodium: 342mg
% Cal. from Fat: 15%
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