Best 2 Chicken And Green Papaya Salad Recipes

Chicken and green papaya salad is a refreshing and flavorful dish that combines the tangy taste of unripe papaya with the savory flavors of chicken and a variety of herbs and spices. This salad is a popular street food in many Southeast Asian countries, and it can also be easily prepared at home. The combination of textures and flavors in this salad makes it a perfect appetizer or side dish.

Here are our top 2 tried and tested recipes!

CHICKEN AND GREEN PAPAYA SALAD

Chicken and Green Papaya Salad image

Categories Salad Chicken Kid-Friendly Quick & Easy Dinner Lunch Buffet Spring Summer Bon Appétit Dairy Free Peanut Free Tree Nut Free Small Plates

Yield Makes 6 servings

Number Of Ingredients 21

Ingredients

Chicken:
4 small skinless, boneless chicken breasts (about 1 pound total)
1 tablespoon reduced-sodium soy sauce
1 teaspoon sugar
1/4 teaspoon Chinese five-spice powder
Kosher salt, freshly ground pepper
Vegetable oil (for grilling)
Salad and assembly:
2 garlic cloves, finely chopped
2 tablespoons fresh lime juice
2 teaspoons sugar
1 teaspoon fish sauce
1/2 large green papaya and/or 2 green mangoes, julienned
1/2 medium cucumber, peeled, julienned
1 small daikon (Japanese white radish), peeled, julienned
1 medium carrot, peeled, julienned
6 scallions, julienned
1 Fresno chile, with seeds, finely chopped
Kosher salt
Banana blossom petals (for serving; optional)
2 tablespoons toasted sesame seeds

Steps:

Chicken:
Rub chicken with soy sauce, sugar, and five-spice powder; season with salt and pepper. Let sit at least 1 hour.
Prepare grill for medium-high heat and oil grate. Grill chicken, turning often and being careful not to char, until cooked through, 5-8 minutes total. Let cool, then shred.
DO AHEAD: Chicken can be seasoned 1 day ahead of grilling; cover and chill. Chicken can be cooked 1 day ahead; cover and chill.
Salad and assembly:
Whisk garlic, lime juice, sugar, and fish sauce in a large bowl. Add shredded grilled chicken, papaya, cucumber, daikon, carrot, scallions, and chile to bowl; season with salt and toss to coat.
Serve salad on banana blossom petals, if using, sprinkled with sesame seeds.

GREEN PAPAYA SALAD AND LEMONGRASS CHICKEN

Green Papaya Salad and Lemongrass Chicken image

Provided by Guy Fieri

Categories main-dish

Time P1DT35m

Yield 6 to 8 servings

Number Of Ingredients 26

Ingredients

3 cups julienne green Papayas
1 cup julienne carrot
1 English cucumber, julienne
1 cup mung bean sprouts
1 cup julienne diakon radish
1/2 cup julienne scallions, 2-inch pieces
1/4 cup chiffonade fresh mint leaves
1/4 cup rice vinegar
3 tablespoons mirin
1/2 teaspoon sesame oil
1 tablespoon soy sauce
2 tablespoons fish sauce
1 teaspoon chili sauce
1/4 cup olive oil
1 cup diced lemongrass
3 tablespoons minced fresh ginger
1 tablespoon minced garlic
1/2 cup white wine
3 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons lemon juice
6 chicken thighs, cut into strips
Bamboo skewers, soaked in water for 20 minutes
1/2 lemon
Chopped peanuts, for garnish
Chopped scallions, for garnish

Steps:

For the Papaya Salad:
Mix all ingredients, toss with vinaigrette, chill and serve in 30 minutes
For the Asian Vinaigrette:
Whisk together all the ingredients, except the oil. Slowly whisk in the oil and place into the refrigerator until chilled.
For the Lemongrass Chicken:
Add all ingredients in re-sealable bag. Add the chicken and let marinate for 4 to 24 hours.
Remove from marinade. Skewer chicken onto sugar cane skewers and place onto preheated grill. Grill on both sides until marked and cooked through. Place the skewers onto a serving platter and squeeze 1/2 lemon over the finished chicken. Garnish with chopped peanuts and scallions.
Serve the salad alongside the chicken.

Tips:

Choose the right chicken: Use boneless, skinless chicken breasts or thighs. For a more flavorful dish, use dark meat chicken thighs.
Slice the chicken thinly: This will help it cook quickly and evenly.
Use a sharp knife to slice the green papaya: This will help prevent the papaya from becoming mushy.
Soak the green papaya in cold water for 10 minutes: This will help remove any bitterness from the papaya.
Use fresh herbs and vegetables: This will give the salad the best flavor.
Adjust the spiciness of the salad to your liking: Add more or less chili peppers to taste.
Serve the salad immediately: This is when it is at its best.

Conclusion:

Chicken and green papaya salad is a delicious, refreshing, and healthy dish that is perfect for a summer meal. It is also a great way to use up leftover chicken. With its combination of sweet, sour, salty, and spicy flavors, this salad is sure to please everyone at your table. So next time you are looking for a new and exciting salad to try, give chicken and green papaya salad a try. You won't be disappointed!