Green Papaya Salad with Sesame-Lime Chicken Satay
Yield: 12 servings, 1 salad (370 g) each
Asian Citrus Marinade & Dressing
| 1-1/2 cups | Kraft Signature Oriental Sesame Dressing |
| 2 tbsp | Lime Zest |
| 3/4 cup | Fresh LIme Juice |
| 1 tbsp | Sriracha Sauce |
Sesame Lime Chicken
| 12 each | Boneless Skinless Chicken Breast, cut lengthwise into strips |
| 1 tbsp | Sesame Seed, toasted |
| 3 each | Limes, quartered |
Green Papaya Salad
| 9 cups | Green Papayas, julienned |
| 3 cups | Carrots, julienned |
| 3 cups | English Cucumbers, julienned |
| 3 cups | Daikon Radishes, julienned |
| 3 cups | Plum Tomatoes, seeded, cut into long thin strips |
| 1-1/2 cups | Green onions, thinly sliced |
| 1-1/2 cups | Fresh Basil Leaves, coarsely chopped |
| 1-1/2 cups | Fresh Cilantro, coarsely chopped |
| 1/4 cup | Unsalted Roasted Peanuts, finely chopped |
Asian Citrus Marinade & Dressing:
Mix ingredients until well blended. Refrigerate until ready to use.
Sesame-Lime Chicken:
Pour half the Asian Citrus Marinade & Dressing over chicken in non-reactive dish. Refrigerate at least 4 hours or up to 24 hours to marinate.
Remove chicken from marinade; discard marinade. Thread chicken onto bamboo skewers, adding 2 oz. (60 g) chicken to each skewer. Refrigerate until ready to grill.
Green Papaya Salad:
Combine all salad ingredients except nuts. Add remaining Asian Citrus Marinade & Dressing; toss to coat. Refrigerate until ready to serve.
For each serving:
Grill 2 chicken skewers on medium heat 5 to 7 min. on each side or until done.
Plate 2 cups (500 mL) Green Papaya Salad with 2 chicken skewers. Garnish salad with 1 tsp. (5 mL) nuts. Sprinkle chicken with 1/4 tsp. (1 mL) sesame seed and juice from 1 lime wedge.
Make Ahead:
Asian Citrus Marinade & Dressing can be refrigerated up to 3 days before using as directed.
Recipe provided by Kraft
