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.
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.
Per serving :
4 g Fat;
1 g Sat;
1 g Mono;
96 mg Cholesterol;
14 g Carbohydrates;
37 g Protein;
3 g Fiber;
342 mg Sodium;
697 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/2 fruit, 1/2 vegetable, 51/2 very lean meat
Tips & Notes
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.