Spring in a Bowl (With a Protein Boost)
You know I love a good green papaya saladโfresh, crunchy, slightly spicy, and packed with flavor. But sometimes, I need a little more oomphโa little more sustenance, if you will. Thatโs where this Chicken and Papaya Salad comes in.
Simmered in coconut cream (yes, cream, not milkโbecause weโre fancy), the chicken adds richness and protein that makes this feel more like a meal than just a side.
While this is not your traditional papaya salad, this version still packs a punch in flavor. Just make sure you are using un ripe green papaya, which can be purchased in many Asian markets.
Add to that a punchy dressing made with chilies, garlic, and fish sauce, and youโve got a dish that feels like a tropical vacationโwithout needing to leave your kitchen. Oh, and serve it with coconut jasmine rice, and youโll be questioning why you ever settled for a sad desk salad.
Why this Recipe Works
โขCoconut-Poached Chicken โ Cooking the chicken in coconut cream keeps it tender, flavorful, and far from boring.
โขBright & Zesty Dressing โ Shallots, garlic, chilies, and fish sauce bring bold Southeast Asian flavors in every bite.
โขGreen Papaya Crunch โ Shredded green papaya adds the perfect crisp texture that holds up even after being dressed.
โขCustomizable Heat โ Add more chilies for spice lovers or tone it down if youโre spice-sensitive (we donโt judge).
โขPaired with Coconut Rice โ Adds balance and a little sweetness that complements the salad perfectly.
Tips for Making Chicken and Papaya Salad
โขUse Green Papaya โ Make sure itโs unripe! Ripe papaya is too soft and sweet for this recipe.
โขShred, Donโt Slice โ Use a grater or mandolin to get thin, noodle-like papaya strips that soak up the dressing.
โขChill the Chicken โ Let the chicken cool before shreddingโit makes it easier to handle and helps the texture.
โขNo Dried Shrimp? โ You can sub with a dash of fish sauce or anchovy paste. It wonโt be the same, but itโll be close.
โขMake it Ahead โ The salad holds up great in the fridge. Just donโt toss in the herbs until the last minute to keep them fresh.
How To Make Chicken and Papaya Salad
This hot and tangy salad has coconut rice included, but you could serve it on its own if you prefer. Make sure the papaya is green and not ripe.
Cook the Chicken
Bring 1 cup of coconut cream to a gentle boil. Add your chicken breast, reduce to a low simmer, and poach for 5 minutes. Turn off the heat, cover, and let it sit for 20 minutes. Shred and set aside.
Cook the Rice
Rinse 1 cup of jasmine rice until the water runs clear. In a saucepan, combine the rice with 1 1/3 cups of coconut milk. Bring to a boil, cover, reduce to low heat, and simmer for 20 minutes. Leave covered until ready to serve.
Make the Dressing
In a mortar and pestle or food processor, pound 2 garlic cloves, 3 chopped Asian shallots, and 3 small red chilies into a paste. Add 1 teaspoon dried shrimp and 2 tablespoons fish sauce and continue pounding. Add 8 halved cherry tomatoes and gently pound until crushed into a chunky sauce.
Assemble the Salad
In a large bowl, combine the shredded chicken, dressing, 5 oz grated green papaya, 2 tablespoons lime juice, 1ยฝ cups chopped mint leaves, and 2/3 cup chopped cilantro. Toss well.
Serve with the coconut jasmine rice or on its own. Garnish with extra herbs if youโre feeling fancy.
Papaya and Protein
This salad is the answer to your โI want something light, but also fillingโ craving. Whether you serve it as a light lunch or a full dinner with rice, itโs got the balance of flavor, texture, and satisfaction. Plus, itโs a sneaky way to trick yourself into eating healthy while still enjoying something wildly delicious.
Would you try this for lunch or dinner? Let me know in the comments or tag me on Instagram @the.sustainable.kitchen if you make it!
Chicken and Papaya Salad
Description
This Chicken and Papaya Salad combines tender chicken, ripe papaya, and fresh greens in a light, flavorful dish. Perfect for a healthy lunch or dinner.
Ingredients
Instructions
-
Cook the Chicken
Bring the coconut cream to a boil in a small saucepan. Add the chicken breast and simmer over low heat for 5 minutes. Turn off the heat and cover the pan for 20 minutes. Remove the chicken from the pan and shred it.
-
Cook the Rice
Wash the rice under cold running water until the water runs clear. Put the rice and coconut milk in a small saucepan and bring to a boil. Reduce the heat to low, cover the pan and simmer for 20 minutes. Remove from the heat and leave the lid on until ready to serve. -
Using a pestle and mortar, pound the garlic, shallots and chillies together. Add the shrimp and fish sauce and pound to break up the dried shrimp. Add the tomatoes and pound all the ingredients to form a rough paste.
A blender can also be used to do this. -
Assemble the Salad
In a bowl, combine the shredded chicken and chili paste mixture with the grated papaya, lime juice, mint and coriander. Serve with the hot coconut rice.
Equipment
Affiliate Disclosure: This post contains Amazon affiliate links, i.e., when you buy any product using the links below, we get commissions. but it doesnโt cost you anything extra. If you do purchase any product using the given links, we thank you in advance!
Nutritional Value
Nutritional Value
Servings 4
Serving Size 1
- Amount Per Serving
- Calories 577kcal
- % Daily Value *
- Total Fat 40g62%
- Saturated Fat 16g80%
- Trans Fat 1g
- Cholesterol 89mg30%
- Sodium 850mg36%
- Potassium 408mg12%
- Total Carbohydrate 32g11%
- Dietary Fiber 2g8%
- Sugars 7g
- Protein 24g48%
- Vitamin A 800 IU
- Vitamin C 4 mg
- Calcium 467 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe works with all ice cream maker. After pureeing, chill the mixture in the refrigerator, then freeze in your ice cream maker according to manufacturer's instruction.
