Green Papaya Salad and Lemongrass Chicken

Total Time:
24 hr 35 min
Prep:
25 min
Inactive:
24 hr
Cook:
10 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • For the Papaya Salad:
  • 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
  • For the Asian Vinaigrette:
  • 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
  • For the Lemongrass Chicken:
  • 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
  • For the Papaya Salad:
Directions
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.


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