Chicken & Green Papaya Salad
- Active Time 30m
- Total Time 30m
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 Ingredient Notes)
- 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
- 2 carrots, finely grated
- 1/2 cup chopped fresh cilantro
- Salt & freshly ground pepper to taste
- 1 head Boston lettuce, leaves separated
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.
Chicken - To poach, 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
247 calories; 4g total fat; 1g total saturated fat; 96mg cholesterol; 342mg sodium; 14g carbohydrates; 3g fiber; 37g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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