Papaya And Coconut Chicken Salad Recipe 45

Steps:

• Heat oven to 450 degrees F. Line a baking sheet with foil; set aside. Cut chicken in strips; season with 1/2 tsp. salt. Place coconut in shallow dish. Roll chicken in coconut to coat, pressing lightly to adhere. Transfer to prepared baking sheet. Bake about 12 minutes or until coconut is golden and chicken is no longer pink. Meanwhile, peel, seed, and cut papaya in cubes. For dressing, place 1/4 cup papaya cubes in blender or food processor; add vinegar, oil, honey, 1/4 tsp. salt, and cayenne. Process until smooth. Toss 1/4 cup dressing with greens; divide among 4 plates. Top greens with chicken, remaining papaya, and blueberries. Pass remaining dressing. Makes 4 servings.

Steps:

• Bring the coconut cream to a boil in a small saucepan.
• Add the chicken breast and simmer over a low heat for 5 minutes.
• Turn off the heat and cover the pan for 20 minutes.
• Remove the chicken from the pan and shred it.
• Wash the rice under cold running water until the water runs clear.
• Put the rice and coconut milk in a small saucepan and bring to the boil.
• Reduce the heat to low, cover the pan with a tight-fitting lid and simmer for 20 minutes.
• Remove from the heat and leave the lid on until ready to serve.
• Using a pestle and mortar or blender, pound or blend the garlic, shallots and chillies together.
• Add the shrimp and fish sauce and pound to break up the dried shrimp.
• Add the tomatoes and pound all the ingredients together to form a rough paste.
• In a bowl, combine the shredded chicken and chili paste mixture with the grated papaya, lime juice, mint and coriander leaves. serve with the hot coconut rice.

Steps:

• In saucepan, combine coconut milk, sugar and vanilla bean, and bring mixture almost to a boil. Remove from stove and allow to steep.
• Peel papaya, remove seeds, and cut into thin strips.
• In a large skillet, heat olive oil; add chicken and cook until nearly done. Add onion and cook until translucent, about 5 minutes. Add papaya slices, salt and pepper, and cook another 5 minutes.
• While chicken is cooking, remove vanilla bean from coconut milk and scrape seeds into liquid. Transfer chicken-papaya mixture to a platter. Add coconut milk to skillet and cook over medium-high heat until milk boils and sauce reduces slightly. Pour over chicken and serve over rice.