Chicken and Green Papaya Salad

Ingredients for Chicken and Green Papaya Salad

• 4 small skinless, boneless chicken breasts (about 450g total)

• 1 tablespoon reduced-sodium soy sauce

• 1 cucchiaino di zucchero

• 1/4 teaspoons Chinese five-spice powder

• Sale kosher, pepe macinato fresco

• Vegetable oil (for grilling)

• 2 spicchi d'aglio, tritati finemente

• 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 spring onions, julienned

• 1 Fresno chilli, with seeds, finely chopped

• Sale kosher

• Banana blossom petals (for serving

• optional)

• 2 tablespoons toasted sesame seeds

Rub chicken with soy sauce, sugar, and five-spice powder; season with salt and pepper. Let sit at least 1 hour.

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.

DO AHEAD: Chicken can be seasoned 1 day ahead of grilling; cover and chill. Chicken can be cooked 1 day ahead; cover and chill.

Whisk garlic, lime juice, sugar, and fish sauce in a large bowl. Add shredded grilled chicken, papaya, cucumber, daikon, carrot, spring onions, and chilli to bowl; season with salt and toss to coat.

Serve salad on banana blossom petals, if using, sprinkled with sesame seeds.

Avvertenza

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