By JJ Virgin

Grilled Chicken over Cucumber and Green Papaya Salad


July 10, 2024

4 servings


1 ¼ lbs boneless, skinless chicken breast

1 tsp sea salt

1 tsp granulated garlic powder

1 tbsp extra-virgin olive oil

1 medium raw green papaya, peeled

1 hot-house cucumber, peeled

¼ cup carrots, shredded

3 cloves garlic, minced

2 cups cherry tomatoes, halved

2 tbsp slivered almonds


4 tbsp lime juice

4 tbsp fish sauce

2 tbsp allulose syrup (RxSugar Organic Caramel Syrup)

2 Thai chili peppers, finely diced


1Heat grill to 350°F.

2Season chicken with salt, garlic powder, and olive oil. Set aside.

3Mix the dressing ingredients together in a small bowl.

4Using a special peeler that makes strips, peel downward across the flesh of the raw papaya. This can also be done by slicing the flesh super thin lengthwise, then cutting into strips. Place papaya strips in a large bowl of ice water (this will make it crunchier). Do not use the center of the papaya. This will yield 2 to 3 cups.

5Use the same procedure for slicing the cucumber, which will yield about 2 cups. Place in a separate bowl (no water).

6Grill chicken on medium heat for 10-15 minutes on each side, or until cooked all the way through. Chicken can also be seared on a hot frying pan for 3 minutes on each side and placed in the oven to finish for 10 minutes. NOTE: Chicken must reach an internal temperature of 165°F before it can become safe to consume. Take chicken off the grill and place on a plate to rest for 5 minutes.

7Drain the water and ice from the papaya. Add the cucumber, remaining ingredients, and dressing to the bowl and mix gently. Split papaya salad equally between 4 plates.

8Slice each chicken breast. Place 5 oz on top of each papaya salad and serve!

9Refrigerate leftovers in separate containers. Will keep for 2 days.


Nutrition Facts

Total Fat9g
Total Carbohydrates18g
Dietary Fiber2g