Vietnamese Papaya Salad with Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Chicken:3 cloves garlic, minced1 1/2 Tble minced lemongrass1 1/2 Tbl minced ginger1 chili pepper, seeds removed, minced1 1/2 Tbl oyster sauce1 1/2 Tbl sugar1 1/2 Tbl fish sauce16 ounces chicken breast, very thinly sliced2 Tbl canola oilSalad dressing:3 cloves garlic, minced1 chili pepper, seeds removed, minced4 Tbl fresh lime Juice4 Tbl fish sauce4 Tbl sugar1-3 tsp sriracha (optional)Salad:1 green (underripe) papaya, peeled and julienned1 large carrot, peeled and julienned1 cucumber, julienned 1 daikon radish, peeled and julienned1/2 bunch cilantro, roughly choppedHandful basil, roughly choppedHandful mint, roughly chopped1 Tbl sesame seeds (optional)4 Tbl chopped roasted peanuts (optional)
First, prep the chicken: mince together the garlic, lemongrass, ginger, and chili until very fine. Stir in the oyster sauce, sugar, and fish sauce until combined, then gently fold in the chicken. Set aside to marinate while you prep the rest of the salad.
Next, make the dressing: mince together the garlic and chili. Stir in the lime juice, fish sauce, sugar, and, if desired, sriracha. Whisk to combine, and set aside.
Next, chop all your vegetables (a julienne blade on a mandoline helps immensely). Avoid the seeds on the cucumber and papaya. Layer the veggies with paper towels to absorb excess moisture. Roughly chop the herbs.
Next, cook the chicken. Heat a wok or saute pan over high heat without anything in it. When it is hot (it should be smoking), stir 2 Tbl canola oil into the chicken. Put about 1/3 of the chicken into the pan, separating the pieces so that they have maximum surface contact with the pan and are not touching either other. Let cook for 30-60 seconds or until dark brown on one side, then flip and cook until the second side is done. Remove from the pan, then repeat with the remaining chicken in two additional batches. Make sure to scrape any remaining marinade into the pan with the last batch.
Finally, assemble: remove the paper towels from the veggies. Add the herbs. Give your dressing one last whisk, then pour over the vegetables and herbs. Toss gently until everything is mixed. Plate the salad, and top with the chicken. If desired, garnish with sesame seeds and/or chopped roasted peanuts.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BLUEHOO0810.
Next, make the dressing: mince together the garlic and chili. Stir in the lime juice, fish sauce, sugar, and, if desired, sriracha. Whisk to combine, and set aside.
Next, chop all your vegetables (a julienne blade on a mandoline helps immensely). Avoid the seeds on the cucumber and papaya. Layer the veggies with paper towels to absorb excess moisture. Roughly chop the herbs.
Next, cook the chicken. Heat a wok or saute pan over high heat without anything in it. When it is hot (it should be smoking), stir 2 Tbl canola oil into the chicken. Put about 1/3 of the chicken into the pan, separating the pieces so that they have maximum surface contact with the pan and are not touching either other. Let cook for 30-60 seconds or until dark brown on one side, then flip and cook until the second side is done. Remove from the pan, then repeat with the remaining chicken in two additional batches. Make sure to scrape any remaining marinade into the pan with the last batch.
Finally, assemble: remove the paper towels from the veggies. Add the herbs. Give your dressing one last whisk, then pour over the vegetables and herbs. Toss gently until everything is mixed. Plate the salad, and top with the chicken. If desired, garnish with sesame seeds and/or chopped roasted peanuts.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BLUEHOO0810.
Nutritional Info Amount Per Serving
- Calories: 398.6
- Total Fat: 11.7 g
- Cholesterol: 70.2 mg
- Sodium: 2,236.2 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 6.1 g
- Protein: 31.2 g
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