Chicken & Green Papaya Salad

>> Martes, Marso 22, 2011

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:

1 pound boneless, skinless chicken breasts, trimmed and poached (see Tip)
1 green papaya, peeled, seeded and finely grated (see Note)
1/4 cup distilled white vinegar
2 carrots, finely grated
1 tablespoon Chinese red chili paste
1/2 cup chopped fresh cilantro
2 cloves garlic, finely chopped
Salt & freshly ground pepper, to taste
2 teaspoons sugar
1 head Boston lettuce, leaves separated

Yield: 4 Servings
1. Shred chicken and set aside.
2 . tir together vinegar, chili paste, garlic and sugar in a small bowl until the sugar dissolves.
3. 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.


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.

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