Spring in a Bowl (With a Protein Boost)
You know I love a good green papaya salad—fresh, crunchy, slightly spicy, and packed with flavor. But sometimes, I need a little more oomph—a little more sustenance, if you will. That’s where this Chicken and Papaya Salad comes in.
Simmered in coconut cream (yes, cream, not milk—because we’re 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 you’ve got a dish that feels like a tropical vacation—without needing to leave your kitchen. Oh, and serve it with coconut jasmine rice, and you’ll be questioning why you ever settled for a sad desk salad.
•Coconut-Poached Chicken – Cooking the chicken in coconut cream keeps it tender, flavorful, and far from boring.
•Bright & Zesty Dressing – Shallots, garlic, chilies, and fish sauce bring bold Southeast Asian flavors in every bite.
•Green Papaya Crunch – Shredded green papaya adds the perfect crisp texture that holds up even after being dressed.
•Customizable Heat – Add more chilies for spice lovers or tone it down if you’re spice-sensitive (we don’t judge).
•Paired with Coconut Rice – Adds balance and a little sweetness that complements the salad perfectly.
•Use Green Papaya – Make sure it’s unripe! Ripe papaya is too soft and sweet for this recipe.
•Shred, Don’t Slice – Use a grater or mandolin to get thin, noodle-like papaya strips that soak up the dressing.
•Chill the Chicken – Let the chicken cool before shredding—it makes it easier to handle and helps the texture.
•No Dried Shrimp? – You can sub with a dash of fish sauce or anchovy paste. It won’t be the same, but it’ll be close.
•Make it Ahead – The salad holds up great in the fridge. Just don’t toss in the herbs until the last minute to keep them fresh.
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, 1½ 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 you’re feeling fancy.
This salad is the answer to your “I want something light, but also filling” craving. Whether you serve it as a light lunch or a full dinner with rice, it’s got the balance of flavor, texture, and satisfaction. Plus, it’s 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!
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.
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.
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.
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.
Servings 4
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
Hi, I’m Lanne! By day, I’m a Sales Consultant, and by night, I escape to my happy place—the kitchen. Here, I whip up meals that strike the perfect balance between healthy and indulgent. Whether it’s a nourishing dinner or a fun treat, I believe food should feed the soul and spark joy. Let’s cook, laugh, and savor every bite together!
