Yield 6 cups or 3 -4 lunch servings
|3||Cups||Chicken Broth, preferably organic|
|2||Large||Boneless, Skinless Chicken Breast|
|2||Large||Pieces fresh Ginger, squash or ginger peels|
|6||Stalks||Celery, small dice|
|4 – 6||Tablespoons||Minced Ginger|
|4 – 6||Green Onions, Chopped|
|1/2||Small Bunch||Mint, Chopped|
|As Needed||Kosher Salt|
|As Needed||Freshly Ground Black Pepper|
|1||large||Fresh Ripe Papaya|
- In a small pot, heat chicken broth to 165℉ – 185℉. Add chicken and poach chicken till a thermometer reads 150℉ when inserted into the thickest part of the breast. Remove and let cool.
- Dice chicken into a large dice. Add celery, minced ginger, green onions, mint and mayonnaise and mix well.
- Add salt and pepper to taste.
- If you can serve this inside a nice Fresh Papaya, scoop it out and remove seeds, mound chicken salad in center.
Note: be careful not to boil chicken, it will be rubbery!