
The difference between this papaya salad and a Thai-style one comes down to spice and sugar, says Tanis. The Vietnamese one is sweeter and less hot. Have all the ingredients assembled, but dress the salad just before serving.
Recipe information
Yield
Makes 6 servings
Ingredients
Chicken:
Salad and assembly:
Preparation
Chicken:
Step 1
Rub chicken with soy sauce, sugar, and five-spice powder; season with salt and pepper. Let sit at least 1 hour.
Step 2
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.
Step 3
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:
Step 4
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.
Step 5
Serve salad on banana blossom petals, if using, sprinkled with sesame seeds.