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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1994
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Shred chicken and set aside.

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  • 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.

Tips

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

251 calories; protein 36.5g 73% DV; carbohydrates 15.1g 5% DV; exchange other carbs 1; dietary fiber 2.8g 11% DV; sugars 9.9g; fat 4.4g 7% DV; saturated fat 1.2g 6% DV; cholesterol 96.4mg 32% DV; vitamin a iu 7451.3IU 149% DV; vitamin c 51mg 85% DV; folate 69.5mcg 17% DV; calcium 61mg 6% DV; iron 2.2mg 12% DV; magnesium 58.8mg 21% DV; potassium 640.7mg 18% DV; sodium 345.7mg 14% DV; thiamin 0.1mg 14% DV; added sugar 2g.

Reviews (1)

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Rating: 1 stars
08/13/2015
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