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20 minute dinner recipes

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Chicken & Green Papaya Salad


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



  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.


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