Best 2 Chicken And Green Papaya Salad Recipes

**Indulge in the Vibrant Flavors of Chicken and Green Papaya Salad: A Culinary Journey Through Southeast Asia**

Embark on a tantalizing culinary adventure with our specially curated collection of chicken and green papaya salad recipes. Rooted in the vibrant culinary traditions of Southeast Asia, this delectable dish tantalizes taste buds with its harmonious blend of sweet, sour, salty, and spicy notes. Discover a symphony of flavors as tender chicken, crisp green papaya, and aromatic herbs dance together in a refreshing and invigorating salad. With options ranging from classic Thai som tum to modern fusion variations, our recipes cater to diverse palates and dietary preferences. Prepare to be captivated by the vibrant colors, enticing aromas, and unforgettable taste of chicken and green papaya salad.

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:

Use fresh green papaya. It should be firm and have a light green color. Avoid papayas that are too ripe or have a yellow tint.
Shred the papaya thinly. This will help it absorb the dressing better and make it easier to eat.
Use a sharp knife to julienne the carrots and cucumber. This will help them stay crisp and prevent them from becoming mushy.
Toast the peanuts in a pan over medium heat until they are golden brown. This will bring out their flavor and make them more crunchy.
Use a good quality fish sauce. This is an essential ingredient in this salad and it will make a big difference in the flavor.

Conclusion:

Chicken and green papaya salad is a delicious and refreshing dish that is perfect for a hot summer day. It is also a great way to get your daily dose of fruits and vegetables. The combination of sweet, sour, and spicy flavors is sure to please everyone at your table. So next time you are looking for a healthy and flavorful salad, give this one a try. You won't be disappointed!