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. Source: EatingWell Magazine, March/April 1994

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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 Facts

250 calories; 4.4 g total fat; 1.2 g saturated fat; 96 mg cholesterol; 346 mg sodium. 641 mg potassium; 15.1 g carbohydrates; 2.8 g fiber; 10 g sugar; 36.5 g protein; 7451 IU vitamin a iu; 51 mg vitamin c; 70 mcg folate; 61 mg calcium; 2 mg iron; 59 mg magnesium; 2 g added sugar;

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Rating: 1 stars
Bland I would not recommend making this dish. Although it was easy to prepare enough for a week's worth of lunches the flavor was bland. The sauce on it was just OK but could not compensate for the lackluster dish. Pros: Easy for work lunch Cons: Bland taste Read More