Recipe courtesy of Outrageous Gourmet
"Ono-lishious": Grilled Sesame Chicken Satay Papaya Salad with Hoisin Balsamic Vinaigrette
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 828
- Total Fat
- 52
- Saturated Fat
- 8
- Carbohydrates
- 36
- Dietary Fiber
- 4
- Sugar
- 22
- Protein
- 52
- Cholesterol
- 156
- Sodium
- 1055
- Total: 2 hr 31 min
- Prep: 25 min
- Inactive: 2 hr
- Cook: 6 min
Ingredients
For the Chicken Satay (Skewered Chicken):
4 to 6 large chicken breast, cut into 1-inch cubes
1/4 cup olive oil
8 ounces hoisin sauce (found in international section in grocery store)
4 to 5 cloves minced garlic
1 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon salt
2 tablespoons cooking sherry
12 to 16 skewers (if wooden, soak in water for 15 to 20 minutes)
1/2 cup roasted white and black sesame seeds
For the Papaya Salad:
1 ripened papaya
1/2 lime, juiced
Mixed greens
1/2 cup fresh large diced tomatoes
For the "Hoisin" Balsamic Vinaigrette (pronounced Hoy - Seen):
3/4 cup balsamic vinegar
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 small Maui sweet onion - sliced
2 cloves garlic
4 -6 sprigs fresh basil leaves
1 teaspoon crushed red pepper flakes
1 1/4 cups extra-virgin olive oil
1 teaspoon salt
1 tablespoon sugar
Freshly cracked pepper
Directions
Special equipment:
12 to 16 skewers (if wooden, soak in water for 15 to 20 minutes)- 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.
- 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.
- 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.