Chicken & Green Papaya Salad
Shred chicken and set aside.Advertisement
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.
1/2 fruit, 1/2 vegetable, 51/2 lean meat