Chicken and green papaya salad
Discover the perfect balance of savory and tangy flavors with our delectable Chicken and Green Papaya Salad. A harmonious blend of fresh ingredients awaits!
Ingredients:
- small skinless, boneless chicken breasts (about 1 lb. total)
- tablespoon reduced-sodium soy sauce
- teaspoon sugar
- teaspoon Chinese five-spice powder
- Kosher salt and freshly ground black pepper
- Vegetable oil (for grilling)
- garlic cloves, finely chopped
- tablespoons fresh lime juice
- teaspoons sugar
- teaspoon fish sauce (such as nam pla or nuoc nam)
- large green papaya and/or 2 green mangoes, julienned
- medium cucumber, peeled, julienned
- small daikon (Japanese white radish), peeled, julienned
- medium carrot, peeled, julienned
- scallions, julienned
- Fresno chile, with seeds, finely chopped
- Kosher salt
- Banana blossom petals (for serving; optional)
- tablespoons toasted sesame seeds
Instructions:
- Coat the chicken with a mixture of soy sauce, sugar, and five-spice powder, and sprinkle with salt and pepper. Allow it to marinate for at least 1 hour.Prepare the grill by heating it to a medium-high temperature and greasing the grate. Grill the chicken, flipping it regularly and ensuring it doesn't burn, until it is thoroughly cooked, which should take around 5-8 minutes. Let it cool down before shredding it.You can season the chicken a day before grilling and store it in the fridge, well-covered. You can also cook the chicken a day in advance and chill it, covered.In a large bowl, combine minced garlic, lime juice, sugar, and fish sauce. Then, mix in the shredded grilled chicken, papaya, cucumber, daikon, carrot, scallions, and chili. Season with salt and mix well.Present the salad on banana blossom petals, if available, and sprinkle with sesame seeds.
Summary:
- Calories: 1730 kcal
- Fat: 57 g
- Protein: 197 g
- Carbs: 111 g
- Potassium: 5068 mg
- Magnesium: 467 mg