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.
Recipe courtesy of Guy Fieri, 2008