100g green or semi ripe papaya - remove skin and sliced.
3 red chilies - cut into two, remove seeds and sliced
2 chilly padi/birds eye chillies - sliced thinly (optional if you prefer that extra spicy taste)
1 bunch coriander leaves - shredded or sliced
1 (about 80g) red onion - sliced thinly
3 calamansi lime - extract juice
2 tbsp roasted white sesame seeds
1/2 tbsp brown sugar
salt to taste
Preparation
Marinate the chicken fillet with all the ingredients as stated in "A". Leave for an hour, then roast in the oven until it become dark and crispy on the outside as well as cooked inside. (at 200c for about 30 Min's or depend son the oven you are using). Remove, let it cool down and then sliced. Into a large bowl, add all the ingredients as stated in "B", toss a couple of times and the salad is ready.
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