Best Chicken And Green Papaya Salad Recipes

Green Papaya Salad and Lemongrass Chicken image

Provided by Guy Fieri

Time P1DT35m

Yield 6 to 8 servings

Number Of Ingredients 26

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.

Chicken and Green Papaya Salad image

Yield Makes 6 servings

Number Of Ingredients 21

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.