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1
In a small skillet, combine 1 cup of the peanut oil with 4 teaspoons of the crushed red pepper and cook over moderate heat, swirling the skillet until the pepper is sizzling, about 2 minutes.
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2
Pour the seasoned oil into a large glass baking dish and add the smashed ginger, garlic and orange zest.
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3
Let cool slightly, then add the sesame oil, five-spice powder and 1 tablespoon plus 1 teaspoon of the lemon juice.
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4
Add the chicken breasts and turn to coat.
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5
Cover and refrigerate overnight.
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6
In a small bowl, combine the remaining 1/4 cup of lemon juice with the grated ginger, shallot, brown sugar and the remaining 1 teaspoon of crushed red pepper.
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7
Whisk in the remaining 1/2 cup of peanut oil until emulsified.
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8
Season the vinaigrette with salt and pepper.
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9
Preheat the broiler and position a rack 8 inches from the heat.
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10
Drain the chicken breasts, scraping off most of the marinade but leaving on some of the crushed red pepper, and transfer to a baking sheet.
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11
Broil the chicken for about 35 minutes, turning frequently, until golden and cooked through.
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12
Transfer the chicken to a platter and let cool.
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13
With your fingers, pull the chicken apart into large pieces and add to a large bowl.
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14
Pour any accumulated cooking juices into a bowl and spoon off the fat.
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15
Add the reserved juices and half the vinaigrette to the chicken, toss well and refrigerate until chilled, about 30 minutes.
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16
Fold in the papaya and season with salt and pepper.
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17
In another large bowl, toss the greens with the mint, basil and remaining vinaigrette.
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18
Season with salt and pepper and transfer to plates or a large platter.
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19
Mound the chicken and papaya salad on the greens and serve immediately.
