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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


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

251 calories; protein 36.5g; carbohydrates 15.1g; dietary fiber 2.8g; sugars 9.9g; fat 4.4g; saturated fat 1.2g; cholesterol 96.4mg; vitamin a iu 7451.3IU; vitamin c 51mg; folate 69.5mcg; calcium 61mg; iron 2.2mg; magnesium 58.8mg; potassium 640.7mg; sodium 345.7mg; thiamin 0.1mg; added sugar 2g.

1/2 fruit, 1/2 vegetable, 51/2 lean meat