Chicken and Green Papaya Salad
A refreshing Asian-inspired salad featuring grilled five-spice chicken combined with julienned green papaya, vegetables, and herbs in a tangy lime-fish sauce dressing. Perfect balance of sweet, sour, and savory flavors.
Ingredients
- •4 piece small skinless, boneless chicken breasts (about 1 pound total)
- •1 tablespoon reduced-sodium soy sauce
- •1 teaspoon sugar
- •¼ teaspoon Chinese five-spice powder
- •1 pinch Kosher salt, freshly ground pepper
- •2 tablespoon Vegetable oil
- •2 cloves garlic cloves
- •2 tablespoons fresh lime juice
- •2 teaspoons sugar
- •1 teaspoon fish sauce
- •½ piece large green papaya
- •½ piece medium cucumber
- •1 piece small daikon
- •1 piece medium carrot
- •6 piece scallions
- •1 piece Fresno chile
- •1 pinch Kosher salt
- •1 serving Banana blossom petals
- •2 tablespoons toasted sesame seeds
Cooking Instructions
- 1.
Rub chicken with soy sauce, sugar, and five-spice powder; season with salt and pepper. Let sit at least 1 hour.
60 min
- 2.
Prepare grill for medium-high heat and oil grate. Grill chicken, turning often and being careful not to char, until cooked through, 5-8 minutes total. Let cool, then shred.
8 min
- 3.
DO AHEAD: Chicken can be seasoned 1 day ahead of grilling; cover and chill. Chicken can be cooked 1 day ahead; cover and chill.
- 4.
Whisk garlic, lime juice, sugar, and fish sauce in a large bowl. Add shredded grilled chicken, papaya, cucumber, daikon, carrot, scallions, and chile to bowl; season with salt and toss to coat.
10 min
- 5.
Serve salad on banana blossom petals, if using, sprinkled with sesame seeds.
2 min
