Chicken & Green Papaya Salad

http://www.eatingwell.com/recipes/chicken_green_papaya_salad.html

From EatingWell:  March/April 1994

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

Ingredients

• 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

Preparation

1. Shred chicken and set aside.
2. Stir together vinegar, chili paste, garlic and sugar in a small bowl until the sugar dissolves.
3. 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.

Nutrition

Per serving : 247 Calories; 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.