Guy Fieri's Green Papaya Salad with Lemongrass Chicken
A Sweet Asian Inspired Salad
This salad has unique ingredients like lemongrass, fish sauce, and mirin. If you have trouble finding these, check your local asian supermarket.
Ten 12-inch soaked bamboo skewers, soaked in water for 20 minutes.
To make the chicken, place the lemongrass, ginger, garlic, wine, fish sauce, soy sauce, and lemon juice in a resealable 1-gallon plastic bag. Add the chicken, seal, and marinate for 4-24 hours in the refrigerator.
To make the papaya salad, combine all the ingredients in a large bowl, toss with the vinaigrette, and refrigerate for 30 minutes.
To make the vinaigrette, whisk all the ingredients except the olive oil in a medium bowl. Slowly whisk in the olive oil. Refrigerate until chilled.
Preheat a grill to medium-high.
Remove the chicken from the marinade (discard the marinade). Skewer the chicken lengthwise onto bamboo skewers and grill on both sides until marked and cooked through, about 12 minutes. Place the skewers onto a serving platter and squeeze the lemon over the chicken. Garnish with the peanuts and green onions, and serve the salad alongside the chicken.
This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe courtesy Guy Fieri Food: Cookin' it Livin' it Lovin' it.
More Info: Kids Friendly