Chicken And Papaya Salad Recipes

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"ONO-LISHIOUS": GRILLED SESAME CHICKEN SATAY PAPAYA SALAD WITH HOISIN BALSAMIC VINAIGRETTE



Provided by Food Network

Categories     appetizer

Time 2h31m

Yield 6 to 8 servings

Number Of Ingredients 25

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
1 ripened papaya
1/2 lime, juiced
Mixed greens
1/2 cup fresh large diced tomatoes
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

Steps:

  • 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.

GREEN PAPAYA SALAD AND LEMONGRASS CHICKEN



Green Papaya Salad and Lemongrass Chicken image

Provided by Guy Fieri

Categories     main-dish

Time P1DT35m

Yield 6 to 8 servings

Number Of Ingredients 26

3 cups julienne green Papayas
1 cup julienne carrot
1 English cucumber, julienne
1 cup mung bean sprouts
1 cup julienne diakon radish
1/2 cup julienne scallions, 2-inch pieces
1/4 cup chiffonade fresh mint leaves
1/4 cup rice vinegar
3 tablespoons mirin
1/2 teaspoon sesame oil
1 tablespoon soy sauce
2 tablespoons fish sauce
1 teaspoon chili sauce
1/4 cup olive oil
1 cup diced lemongrass
3 tablespoons minced fresh ginger
1 tablespoon minced garlic
1/2 cup white wine
3 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons lemon juice
6 chicken thighs, cut into strips
Bamboo skewers, soaked in water for 20 minutes
1/2 lemon
Chopped peanuts, for garnish
Chopped scallions, for garnish

Steps:

  • For the Papaya Salad:
  • Mix all ingredients, toss with vinaigrette, chill and serve in 30 minutes
  • For the Asian Vinaigrette:
  • Whisk together all the ingredients, except the oil. Slowly whisk in the oil and place into the refrigerator until chilled.
  • For the Lemongrass Chicken:
  • Add all ingredients in re-sealable bag. Add the chicken and let marinate for 4 to 24 hours.
  • Remove from marinade. Skewer chicken onto sugar cane skewers and place onto preheated grill. Grill on both sides until marked and cooked through. Place the skewers onto a serving platter and squeeze 1/2 lemon over the finished chicken. Garnish with chopped peanuts and scallions.
  • Serve the salad alongside the chicken.

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