Best 7 Chicken Papaya Salad Recipes

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Tantalize your taste buds with a culinary journey to Thailand and discover the vibrant flavors of Chicken Papaya Salad. This delectable dish, known as Som Tam Gai Yang in Thai, is a harmonious blend of textures and tastes that will leave you craving for more. The salad features succulent grilled chicken, perfectly complemented by the refreshing crunch of shredded green papaya, the tangy kick of lime juice, the savory depth of fish sauce, and the aromatic warmth of roasted peanuts.

This article presents two variations of Chicken Papaya Salad to cater to diverse preferences. The first recipe introduces the Traditional Chicken Papaya Salad, a classic version that stays true to the authentic Thai flavors. The second recipe offers a modernized approach with Grilled Lemongrass Chicken Papaya Salad, infusing the dish with a fragrant lemongrass marinade and a touch of sweetness from honey. Both recipes provide step-by-step instructions, ensuring that you can easily recreate this tantalizing dish in your own kitchen.

Let's cook with our recipes!

THAI GRILLED CHICKEN WITH THAI GREEN PAPAYA SALAD (GAI YANG WITH SOM TAM)



Thai Grilled Chicken with Thai Green Papaya Salad (Gai Yang with Som Tam) image

Provided by Leah Cohen

Categories     main-dish

Time 13h

Yield 4 servings

Number Of Ingredients 21

Two 1 1/2-pound chickens or one 3-pound chicken
4 cilantro roots, roughly chopped
2 tablespoons fish sauce
2 tablespoons palm sugar
1 1/2 teaspoons whole white peppercorns
1 tablespoon oyster sauce
1/2 tablespoon turmeric powder
1 teaspoon kosher salt
4 large cloves plus 8 medium cloves garlic, minced (about 1/4 cup)
1/4 cup canola oil
1 stalk lemongrass, bruised
2 medium cloves garlic
3 red Thai chiles
2 tablespoons fish sauce
1 tablespoon palm sugar
Juice of 2 limes
3 cups shredded peeled green papaya
1/4 cup long beans, trimmed and cut into 1-inch pieces
1/4 cup cherry tomatoes, halved
2 tablespoons whole roasted unsalted peanuts, optional
1 tablespoon dried shrimp, optional

Steps:

  • For the Thai grilled chicken: Spatchcock each chicken by placing it breast-side down on a cutting board with the legs closest to you. Use kitchen shears to cut down the backbone. Flip the chicken over and press down in the center of the breast to flatten. Prick the skin side all over with a fork.
  • Add the cilantro roots, fish sauce, palm sugar, peppercorns, oyster sauce, turmeric, salt and 4 cloves of the garlic to a food processor. Process until all the peppercorns are broken up and a chunky paste is formed.
  • Rub the chicken all over with the paste (including under the skin) and marinate at least 8 hours and up to 24 hours.
  • Meanwhile, cook the remaining 8 cloves garlic with the oil in a small saucepan over medium heat, stirring constantly, until light golden brown, about 3 minutes. Strain through a fine mesh sieve, capturing the oil in a small bowl beneath. Spread the garlic on a plate to cool; reserve for serving.
  • Before grilling, bring the chicken to room temperature for an hour. Spoon 2 tablespoons of the garlic oil over the chicken.
  • Preheat the oven to 350 degrees F. Heat a double-burner grill pan over medium heat.
  • Place chickens skin-side down on the grill pan at a 45 degree angle. Cook until marked by the grill pan, flipping once to create crosshatches, about 5 minutes. Transfer skin-side up to a baking sheet fitted with a wire rack.
  • Trim off the spiky top and the base from the lemongrass, peel off the first few outer layers and then bruise the stalk with the heel of a chef's knife; this helps release the flavorful oils. Using the bruised lemongrass as a brush, baste the chickens all over with some of the remaining garlic oil.
  • Cook in the oven until the chickens are golden brown and an instant-read thermometer inserted in thickest part registers 165 degrees F, 10 to 15 minutes. For the last 2 minutes of baking, switch the oven to broil.
  • Let the chicken rest for 10 minutes and then cut each into pieces. Garnish with the reserved garlic.
  • For the Thai green papaya salad: Add the garlic, chiles, fish sauce, palm sugar and lime juice to a food processor. Process until a chunky paste is formed. (At this point you can adjust the flavor to your liking; add more fish sauce for a saltier taste, more lime juice to make the salad more sour.)
  • Transfer the paste to a large bowl and add the papaya, long beans, tomatoes and the dried shrimp and 1 tablespoon of the peanuts if using. Mix together by hand, rubbing the paste into the salad, making sure to coat everything.
  • Transfer the salad to a serving dish, making sure to get all the dressing. Top with the remaining 1 tablespoon peanuts if using.

"ONO-LISHIOUS": GRILLED SESAME CHICKEN SATAY PAPAYA SALAD WITH HOISIN BALSAMIC VINAIGRETTE



Provided by Food Network

Categories     appetizer

Time 2h31m

Yield 6 to 8 servings

Number Of Ingredients 25

4 to 6 large chicken breast, cut into 1-inch cubes
1/4 cup olive oil
8 ounces hoisin sauce (found in international section in grocery store)
4 to 5 cloves minced garlic
1 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon salt
2 tablespoons cooking sherry
12 to 16 skewers (if wooden, soak in water for 15 to 20 minutes)
1/2 cup roasted white and black sesame seeds
1 ripened papaya
1/2 lime, juiced
Mixed greens
1/2 cup fresh large diced tomatoes
3/4 cup balsamic vinegar
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 small Maui sweet onion - sliced
2 cloves garlic
4 -6 sprigs fresh basil leaves
1 teaspoon crushed red pepper flakes
1 1/4 cups extra-virgin olive oil
1 teaspoon salt
1 tablespoon sugar
Freshly cracked pepper

Steps:

  • For the Chicken Satay: Combine the first 8 ingredients to coat chicken. Let marinate for 2 hours. Skewer 3 to 4 cubes of chicken per stick. Sprinkle chicken with sesame seeds. Set aside before grilling.
  • For the Papaya Salad: Cut papaya in half, seed and skin. Cut papaya into quarters, then cut into thin slices. Squeeze the lime juice over the papaya and arrange on plate over mixed greens.
  • For the "Hoisin" Balsamic Vinaigrette: Combine the first set of ingredients in blender. With blender on, emulsify by adding oil slowly until well blended. Add salt, sugar and pepper, to taste. Set aside.

GRILLED TANDOORI-SPICED CHICKEN OVER GREEN PAPAYA SALAD



Grilled Tandoori-Spiced Chicken over Green Papaya Salad image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 30

1 whole chicken, cut into 4 sections, skin removed
1 tablespoon ground ginger
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 teaspoons paprika
1 teaspoon turmeric
5 green cardamom pods
1/2 teaspoon cayenne
1 tablespoon minced garlic
2 lemons, juiced
1/4 cup vegetable shortening
Salt and freshly ground black pepper
Yogurt sauce, as an accompaniment, recipe follows
Green Papaya Salad, as an accompaniment, recipe follows
1/2 cup plain yogurt
1 lemon, zested
1 tablespoon lemon juice
1 teaspoon minced garlic
1 tablespoon chopped cilantro
Pinch cayenne
Salt and freshly ground black pepper
2 large garlic cloves, forced through a garlic press
1/3 cup fresh lime juice
3 tablespoons Asian fish sauce (preferably nuoc mam)
1 tablespoon plus 1 teaspoon sugar
2 small thin fresh red or green Asian chile (1 or 2 inches long) or Serrano chile, or to taste, seeded and finely chopped (wear rubber gloves)
1 1/2 pounds green papaya, peeled, seeded, and coarsely shredded in a food processor (about 4 cups)
2 carrots, finely shredded
2/3 cup cilantro leaves, washed well and spun dry
4 tablespoons roasted peanuts, crushed

Steps:

  • With a sharp paring knife, make 2 to 3 (1/2-inch deep) diagonal cuts in each piece of chicken, being careful not to cut all the way through.
  • In a small saute pan set over moderate heat, combine the ginger, cumin, coriander, paprika, turmeric, cardamom pods, and cayenne. Cook, gently shaking the pan, until you can smell the spices, approximately 1 minute.
  • Transfer the spices to a spice/coffee grinder and grind the spices finely.
  • Transfer the chicken pieces to a large resealable plastic bag and add the spice mixture, garlic, and lemon juice and toss to coat thoroughly, making sure the rub penetrates the cuts. Marinate the chicken in the refrigerator, for at least 5 hours or overnight.
  • Preheat grill.
  • Remove chicken pieces from the plastic bag and pat them dry. Season with salt and pepper, to taste. Rub the chicken pieces thoroughly with half the shortening.
  • Grill chicken on an oiled rack 5 to 6 inches over glowing coals or on a gas grill for 7 to 10 minutes per side. While grilling, brush on the remaining shortening. When the chicken pieces are cooked through, transfer to a platter. Let chicken stand while preparing salad.
  • In a sieve, drain the yogurt for 15 minutes. In a bowl, combine yogurt, lemon zest, lemon juice, garlic, cilantro, cayenne, salt, and pepper, to taste.
  • In a large bowl, whisk together the pressed garlic, lime juice, fish sauce, and sugar, and blend until the sugar is dissolved.
  • Add chile, papaya, carrot, and cilantro to the dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving. Serve salad sprinkled with peanuts.

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

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

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.

PAPAYA & AVOCADO CHICKEN SALAD FROM BARBADOS



Papaya & Avocado Chicken Salad from Barbados image

Make and share this Papaya & Avocado Chicken Salad from Barbados recipe from Food.com.

Provided by Dan-Amer 1

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup plain yogurt
1/4 cup mango chutney, chopped
1 tablespoon lemon juice
1/4 teaspoon salt
1 dash cayenne pepper
3 cups chicken, cooked & shredded
1 papaya, sliced
1 avocado, peeled & sliced
lettuce, as wished
toasted almonds, as wished

Steps:

  • First make the dressing. Combine all of the dressing ingredients and stir well.
  • Now make the salad. Mix 3/4 cup of the dressing with the chicken.
  • Line a plate with lettuce leaves and mound the chicken on top of this.
  • Place the sliced avocado & papaya (brush with lemon juice to prevent darkening) over the chicken.
  • Spoon the remaining dressing over the top, then garnish with the toasted almonds.

CHICKEN-PAPAYA SALAD



Chicken-Papaya Salad image

Number Of Ingredients 6

4 cups water
2 whole chicken breasts (about 2 pounds)
4 ounces chinese pea pods
1 large papaya
1 , small green onion, (with top), chopped
lettuce leaves

Steps:

  • Heat water to boiling add chicken. Heat to boiling reduce heat to medium. Cover and simmer 10 minutes remove from heat. Let stand covered 15 minutes remove chicken from broth. Cool slightly remove bones and skin from chicken. Cover and refrigerate chicken until cold.Cut chicken into 1-inch pieces. Prepare Gingered Pineapple Dressing (see Appetizers & Cold Dishes). Toss chicken and half of the dressing. Let stand 10 minutes.Remove strings from pea pods. Place pea pods in boiling water heat to boiling. Immediately rinse in cold water drain. Cut pea pods into halves. Pare papaya cut into 3/4-inch pieces. Toss chicken mixture, pea pods, papaya, green onion and remaining dressing until evenly coated. Arrange lettuce leaves on serving platter. Spoon chicken mixture on lettuce, garnish with diced pimiento or red bell pepper if desired.4 servings**You may substitute cantaloupe for the papaya if you like a slightly less sweet salad. You'll need about 4 cups of ¾-inch melon pieces, approximately 1 large melon. As a refreshing first course or side dish, this salad will serve 8 it makes a light lunch for 4.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips for Making Chicken Papaya Salad:

  • Choose ripe papaya: A ripe papaya will have a deep orange or yellow flesh and will be slightly soft to the touch. Avoid papayas that are green or have brown spots.
  • Use a sharp knife to cut the papaya: This will help to prevent the papaya from becoming bruised or damaged.
  • Remove the seeds from the papaya: You can do this by using a spoon to scrape them out.
  • Cut the papaya into small pieces: This will help the papaya to absorb the flavors of the dressing.
  • Use a variety of vegetables in your salad: This will add flavor and texture to the dish. Some good options include carrots, cucumbers, tomatoes, and onions.
  • Make the dressing ahead of time: This will allow the flavors to meld together.
  • Serve the salad chilled: This will help to keep the papaya and vegetables crisp.

Conclusion:

Chicken papaya salad is a refreshing and flavorful dish that is perfect for a summer meal. It is easy to make and can be tailored to your own personal preferences. Whether you like it spicy, sweet, or sour, there is a chicken papaya salad recipe out there for you. So next time you are looking for a new and exciting way to enjoy papaya, give chicken papaya salad a try.

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