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Chicken and Green Papaya Salad

Name: Chicken and Green Papaya Salad
Cuisine: thai
Ingredients: 4 small skinless, boneless chicken breasts (about 1 pound total); 1 tablespoon reduced-sodium soy sauce; 1 teaspoon sugar; 1/4 teaspoon Chinese five-spice powder; Kosher salt, freshly ground pepper; Vegetable oil (for grilling); 2 garlic cloves, finely chopped; 2 tablespoons fresh lime juice; 2 teaspoons sugar; 1 teaspoon fish sauce; 1/2 large green papaya and/or 2 green mangoes, julienned; 1/2 medium cucumber, peeled, julienned; 1 small daikon (Japanese white radish), peeled, julienned; 1 medium carrot, peeled, julienned; 6 scallions, julienned; 1 Fresno chile, with seeds, finely chopped; Kosher salt; Banana blossom petals (for serving; optional); 2 tablespoons toasted sesame seeds

A small grocery run gets this on the table.

Ingredients

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directions

1.
Rub chicken with soy sauce, sugar, and five-spice powder; season with salt and pepper. Let sit at least 1 hour.
2.
Prepare grill for medium-high heat and oil grate. Grill chicken, turning often and being careful not to char, until cooked through, 5–8 minutes total. Let cool, then shred.
3.
DO AHEAD: Chicken can be seasoned 1 day ahead of grilling; cover and chill. Chicken can be cooked 1 day ahead; cover and chill.
4.
Whisk garlic, lime juice, sugar, and fish sauce in a large bowl. Add shredded grilled chicken, papaya, cucumber, daikon, carrot, scallions, and chile to bowl; season with salt and toss to coat.
5.
Serve salad on banana blossom petals, if using, sprinkled with sesame seeds.

Recipes sourced from Epicurious.com.

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