Recipe courtesy of Outrageous Gourmet

"Ono-lishious": Grilled Sesame Chicken Satay Papaya Salad with Hoisin Balsamic Vinaigrette

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  • Level: Easy
  • Total: 2 hr 31 min
  • Prep: 25 min
  • Inactive: 2 hr
  • Cook: 6 min
  • Yield: 6 to 8 servings
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For the Chicken Satay (Skewered Chicken):

For the Papaya Salad:

For the "Hoisin" Balsamic Vinaigrette (pronounced Hoy - Seen):


Special equipment:
12 to 16 skewers (if wooden, soak in water for 15 to 20 minutes)
  1. For the Chicken Satay: Combine the first 8 ingredients to coat chicken. Let marinate for 2 hours. Skewer 3 to 4 cubes of chicken per stick. Sprinkle chicken with sesame seeds. Set aside before grilling.
  2. For the Papaya Salad: Cut papaya in half, seed and skin. Cut papaya into quarters, then cut into thin slices. Squeeze the lime juice over the papaya and arrange on plate over mixed greens.
  3. For the "Hoisin" Balsamic Vinaigrette: Combine the first set of ingredients in blender. With blender on, emulsify by adding oil slowly until well blended. Add salt, sugar and pepper, to taste. Set aside.
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Michael Ruhlman

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