Spicy Chicken Salad with Papaya

Name: Spicy Chicken Salad with Papaya
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons five-spice powder; 79 milliliters torn Thai or Italian basil leaves; 2 kilograms chicken breast halves on the bone each), skinned; 355 milliliters peanut or canola oil; 5 teaspoons crushed red pepper; 3 garlic cloves, smashed; 6 quarter-size slices of peeled fresh ginger, smashed, plus 2 tablespoons grated ginger; 340 grams mixed peppery greens, such as watercress, arugula and mizuna, tough stems discarded; 79 milliliters fresh lemon juice; 1 Tbsp light brown sugar; 118 milliliters torn mint leaves; 1 strip Zest from 1 orange; 907 grams large red papaya (about —peeled, seeded, cut into 3/4-inch dice and chilled; 6 servings Salt and freshly ground pepper; 1 Tbsp Asian sesame oil; 1 Tbsp minced shallot

Spicy Chicken Salad with Papaya might be just the main course you are searching for. This recipe makes 6 servings with 435 calories, 51g of protein, and 15g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. Head to the store and pick up five-spice powder, papaya —peeled, asian sesame oil, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a small skillet, combine 1 cup of the peanut oil with 4 teaspoons of the crushed red pepper and cook over moderate heat, swirling the skillet until the pepper is sizzling, about 2 minutes.

Ingredients you will need

Red Pepper Flakes

Peanut Oil

Pepper

Equipment you will use

Frying Pan

Pour the seasoned oil into a large glass baking dish and add the smashed ginger, garlic and orange zest.

Ingredients you will need

Orange Zest

Garlic

Ginger

Cooking Oil

Equipment you will use

Glass Baking Pan

Let cool slightly, then add the sesame oil, five-spice powder and 1 tablespoon plus 1 teaspoon of the lemon juice.

Ingredients you will need

Lemon Juice

Sesame Oil

Add the chicken breasts and turn to coat. Cover and refrigerate overnight.

Ingredients you will need

Chicken Breast

In a small bowl, combine the remaining 1/4 cup of lemon juice with the grated ginger, shallot, brown sugar and the remaining 1 teaspoon of crushed red pepper.

Ingredients you will need

Red Pepper Flakes

Brown Sugar

Lemon Juice

Shallot

Ginger

Equipment you will use

Bowl

Whisk in the remaining 1/2 cup of peanut oil until emulsified. Season the vinaigrette with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinaigrette

Peanut Oil

Equipment you will use

Whisk

Preheat the broiler and position a rack 8 inches from the heat.

Equipment you will use

Broiler

Drain the chicken breasts, scraping off most of the marinade but leaving on some of the crushed red pepper, and transfer to a baking sheet. Broil the chicken for about 35 minutes, turning frequently, until golden and cooked through.

Ingredients you will need

Red Pepper Flakes

Chicken Breast

Marinade

Whole Chicken

Equipment you will use

Baking Sheet

Transfer the chicken to a platter and let cool. With your fingers, pull the chicken apart into large pieces and add to a large bowl.

Ingredients you will need

Whole Chicken

Equipment you will use

Bowl

Pour any accumulated cooking juices into a bowl and spoon off the fat.

Equipment you will use

Bowl

Add the reserved juices and half the vinaigrette to the chicken, toss well and refrigerate until chilled, about 30 minutes. Fold in the papaya and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinaigrette

Whole Chicken

Papaya

In another large bowl, toss the greens with the mint, basil and remaining vinaigrette. Season with salt and pepper and transfer to plates or a large platter. Mound the chicken and papaya salad on the greens and serve immediately.

Ingredients you will need

Salt And Pepper

Vinaigrette

Whole Chicken

Greens