Gingery vegan Chicken Papaya Salad with water chestnuts and insanely delicious cilantro lime dressing. Inspired by Kalisa, Queen of Cannery Row. Gluten-free and dairy-free.
Place 6 TB avocado oil, 3 TB fresh lime juice, ¾ teaspoon salt, 1 ½ TB vegan honey or agave syrup,and 1 small clove garlic, finely grated. Blend dressing until creamy. Pour into a small jar. Add 2 TB sliced cilantro and shake to mix.
Chicken Papaya Salad
Divide 6 cups torn romaine lettuce and 2 cups baby spinach between plates. Top with ⅔ cup sliced water chestnuts, 2 cups sliced papaya, and 1 cup thinly sliced baby Asian cucumber .
Add 2 cups vegan chicken strips. Top with ½ cup sliced green onions and ⅓ cup chopped candied ginger. Place a slice of 1 lime quartered on each salad.
Pour dressing over salads just before serving. Garnish with 2 small thai red chilies, optional, thinly sliced.
Notes
Recipe tips
Wash and spin dry greens and chill for a few hours with other ingredients before making the salad.
Use unbreaded vegan chicken strips.
Pour dressing over the individually plated salads before serving. Not tossing the papaya salad with dressing prevents it from getting soggy and keeps flavors distinct.