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Chicken and Green Papaya Salad

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant chicken and green papaya salad is a masterclass in balancing fresh textures and bold flavours. As a diabetes-friendly dish, it relies on lean protein and a rainbow of crunchy julienned vegetables, including daikon, carrot, and cucumber, to provide a satisfying crunch without the need for heavy carbohydrates. The chicken is infused with aromatic Chinese five-spice and soy sauce before being grilled to succulent perfection, offering a savoury contrast to the zingy lime and chilli dressing.

Perfect for a light lunch or a sophisticated starter, this salad is as nutritious as it is beautiful. The inclusion of green papaya provides a unique, slightly tangy base that pairs expertly with the toasted sesame seeds. If you are looking for a recipe that is both heart-healthy and packed with seasonal zest, this homemade Asian-inspired salad is an excellent choice for a balanced lifestyle.

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Ingredients for Chicken and Green Papaya Salad

  • 4 small skinless, boneless chicken breasts (about 450g total)

  • 1 tablespoon reduced-sodium soy sauce

  • 1 teaspoon sugar

  • 1/4 teaspoons Chinese five-spice powder

  • Kosher salt, freshly ground pepper

  • Vegetable oil (for grilling)

  • 2 garlic cloves, finely chopped

  • 2 tablespoons fresh lime juice

  • 2 teaspoons sugar

  • 1 teaspoon fish sauce

  • 1/2 large green papaya and/or 2 green mangoes, julienned

  • 1/2 medium cucumber, peeled, julienned

  • 1 small daikon (Japanese white radish), peeled, julienned

  • 1 medium carrot, peeled, julienned

  • 6 spring onions, julienned

  • 1 Fresno chilli, with seeds, finely chopped

  • Kosher salt

  • Banana blossom petals (for serving

  • optional)

  • 2 tablespoons toasted sesame seeds

How to make Chicken and Green Papaya Salad

Rub chicken with soy sauce, sugar, and five-spice powder; season with salt and pepper. Let sit at least 1 hour.

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.

DO AHEAD: Chicken can be seasoned 1 day ahead of grilling; cover and chill. Chicken can be cooked 1 day ahead; cover and chill.

Whisk garlic, lime juice, sugar, and fish sauce in a large bowl. Add shredded grilled chicken, papaya, cucumber, daikon, carrot, spring onions, and chilli to bowl; season with salt and toss to coat.

Serve salad on banana blossom petals, if using, sprinkled with sesame seeds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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