Chicken & Green Papaya Salad
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.
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