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: Iced Lychees are a cool finish to this Asian supper.
EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|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|
Shred chicken and set aside.
Stir together vinegar, chili paste, garlic and sugar in a small bowl until the sugar dissolves.
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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