Green Papaya Salad with Shredded Chicken and Shrimp

makes 6-8 servings

2 boneless, skinless chicken breasts
2 slices peeled ginger root
1 recipe Nuóc Mam (see next recipe)
1 tsp. (5 mL) palm sugar or honey
2 medium green papayas or 6 green mangoes, peeled, seeded, finely shredded
1 carrot, peeled, finely shredded
1/2 c. (125 mL) finely chopped roasted peanuts
1/2 lb. (250 g) fresh baby shrimp
Fried shallots (optional)
2 green onions, finely chopped
Cilantro sprigs
Vietnamese or regular mint sprigs

Place the chicken breasts and ginger slices in a medium saucepan and add cold water to cover. Place over medium-high heat. Bring to a boil then reduce to a simmer. Cook about 15-20 minutes or until chicken is thoroughly cooked. Remove from heat and set aside to cool. Discard ginger. When cool, shred chicken by hand and place in a bowl. Cover and refrigerate until ready to use. In a mixing bowl, whisk palm sugar or honey into the prepared Nuóc Mam. Add shredded papayas or mangoes, carrot, shredded chicken, peanuts and shrimp and gently toss to mix well. Transfer to serving plates and garnish with fried shallots (if using), green onions, cilantro and mint sprigs.

Calories: 233; Protein 25 g; Carbohydrate 19 g;
Fibre 2.8 g; Fat 7 g/serving

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