Cold Chicken Papaya Salad For Summer Carrie Sheridan Recipes

Steps:

• Mix papaya, chicken and celery.
• Mix ingredients for dressing.
• Add to papaya/chicken mixture.
• Serve on lettuce leaves.
• Can use condiments: sliced bananas, shredded coconut, slivered almonds, sliced black olives.
• You can also just add the dressing to the chicken and celery and spoon this into a seeded papaya half.
• This is especially cooling in the summer if it is chilled in the refrigerator for an hour or so.

Steps:

• Chicory is made up of leaves attached to quite a solid base, so feel where the leaves start and slice them off. Thickly slice the base and set aside.
• Open out the chicken thighs and put them in a bowl with 1 tsp of the oil, the lime juice, jerk seasoning and oregano. Stir well, then griddle the chicken for 10 mins, turning once. Take off the griddle, cover with a plate and leave to rest while you quickly griddle the chicory slices.
• Meanwhile, put the redcurrant jelly, vinegar and remaining oil in a big bowl and mix well. Add the papaya and avocado, then the chicory leaves, but don't mix yet. Chop the chicken, add to the salad with the griddled chicory, then toss well. Pile on plates, squeeze over the remaining lime and serve while still warm, with new potatoes, if you like.

Steps:

• Chicken:
• 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.
• Salad and assembly:
• Whisk garlic, lime juice, sugar, and fish sauce in a large bowl. Add shredded grilled chicken, papaya, cucumber, daikon, carrot, scallions, and chile to bowl; season with salt and toss to coat.
• Serve salad on banana blossom petals, if using, sprinkled with sesame seeds.

Steps:

• Mix marinade ingredients in a large bowl:.
• The beer, beaten egg, minced ginger, minced garlic, soy sauce and sesame oil.
• cut or shred chicken [or pork] into small pieces, 1-1/2 inches at most.
• add chicken to marinade and let sit 6 hours or more, refrigerated.
• combine sauce ingredients in a pot: sugar, vinegar, soy sauce, minced ginger, diced garlic, zested peel of an orange.
• cook over medium heat until the sauce has a syrupy consistency and then remove from heat.
• heat oil in wok or heavy skillet.
• remove bite-sized chicken pieces from marinade.
• coat chicken lightly with cornstarch and fry until just light brown.
• remove and drain on paper towels.
• Just before serving, mix chicken in sauce.
• this can be served with/over rice and with steamed broccoli florets.
• i double the sauce and add steamed vegetables.
• the sauce is good on ANYTHING - for vegans, over fried drained tofu cubes -- .