Stuffed papaya with chicken-rice salad

Name: Stuffed papaya with chicken-rice salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 175-200 g Long grain rice; 7-10 Tbsp salt, white pepper; 2 Chicken filets (à ca.125 g); 1 TABLESPOON Oil; 3 Kiwis; 3 Papayas (about 500 g each); 150 g Whole milk yoghurt; 150 g light salad cream; 3 TABLESPOONS Milk; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Cayenne pepper, sugar; 7-10 Tbsp lettuce leaves, kiwi slices and mint

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

175-200 g Long grain rice
7-10 Tbsp salt, white pepper
2 Chicken filets (à ca.125 g)
1 TABLESPOON Oil
3 Kiwis
3 Papayas (about 500 g each)
150 g Whole milk yoghurt
150 g light salad cream
3 TABLESPOONS Milk
2 TABLESPOONS White wine vinegar
7-10 Tbsp Cayenne pepper, sugar
7-10 Tbsp lettuce leaves, kiwi slices and mint

Directions

1
Add rice to 350-400 ml boiling salted water. Cover and let it swell at low heat for about 20 minutes. Cool down
2
Wash the fillets, dab dry. Fry in hot oil for 5-7 minutes on each side. Season with salt and pepper. Let cool off
3
Peel the kiwis, halve them lengthwise and cut into thin slices. Cut papayas in half lengthwise and remove the seeds. Peel the fruit halves. Cut 2 halves into small cubes. Dice chicken filets as well
4
Stir yoghurt, salad cream, milk and vinegar until smooth. Season with salt, cayenne pepper and 1 pinch of sugar. Mix sauce with rice. Fold in chicken fillets, kiwis and diced papaya. Fill the papaya halves with the rice salad and arrange on salad leaves if necessary. Add the rest of the rice salad. Garnish with kiwi slices and mint if desired