Vietnamese-Style Chicken and Papaya Salad

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  • 1 pound boneless, skinless chicken breasts
  • 3 tablespoons fresh-squeezed lime juice
  • 1 tablespoon sugar
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1 garlic clove, crushed
  • 1 ripe papaya, peeled, seeded and chopped
  • 1 large carrot, peeled and shredded
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons salted peanuts, chopped
  • Lime slices and cilantro sprigs for garnish


Heat chicken breasts and enough water to cover to boiling in 3-quart saucepan over high heat. Reduce heat to low; cover and simmer 5 minutes or until chicken is tender. Drain well. When cool, cut chicken into thin strips.

Combine lime juice, sugar, TABASCO® Sauce and garlic in large bowl. Add chicken strips, papaya, carrot and cilantro. Toss to mix well.

To serve, sprinkle salad with chopped peanuts. Garnish with lime slices and cilantro sprigs.

Makes 4 servings.

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