Green Papaya Salad and Lemongrass Chicken

  • Level: Easy
  • Total: 24 hr 35 min
  • Prep: 25 min
  • Inactive: 24 hr
  • Cook: 10 min
  • Yield: 6 to 8 servings
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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


  1. For the Papaya Salad:
  2. Mix all ingredients, toss with vinaigrette, chill and serve in 30 minutes
  3. For the Asian Vinaigrette:
  4. Whisk together all the ingredients, except the oil. Slowly whisk in the oil and place into the refrigerator until chilled.
  5. For the Lemongrass Chicken:
  6. Add all ingredients in re-sealable bag. Add the chicken and let marinate for 4 to 24 hours.
  7. 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.
  8. Serve the salad alongside the chicken.

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