Chicken & Green Papaya Salad
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.
From EatingWell: March/April 1994
Yield: 4 servings, about 1 1/2 cups each
Active Time: 30 minutes
Total Time: 30 minutes
- 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
- 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.
- Make Ahead Tip: Cover and refrigerate for up to 1 hour.
- Tip: 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.
Nutrition Per serving:
247 calories; 4 g fat (1 g sat, 1 g mono); 96 mg cholesterol; 14 g carbohydrates; 2 g added sugars; 37 g protein; 3 g fiber; 342 mg sodium; 697 mg potassium.
Nutrition Bonus: Vitamin A (152% daily value), Vitamin C (86% dv), Folate (18% dv), Potassium (20% dv), Selenium (46% dv).
1 Carbohydrate Serving
Exchanges: 1/2 fruit, 1/2 vegetable, 51/2 very lean meat