Ingredients

• 4 small skinless, boneless chicken breasts (about 1 pound total)
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon sugar
• 1/4 teaspoon Chinese five-spice powder
• Kosher salt, freshly ground pepper
• Vegetable oil (for grilling)
• 2 garlic cloves, finely chopped
• 2 tablespoons fresh lime juice
• 2 teaspoons sugar
• 1 teaspoon fish sauce
• 1/2 large green papaya and/or 2 green mangoes, julienned
• 1/2 medium cucumber, peeled, julienned
• 1 small daikon (Japanese white radish), peeled, julienned
• 1 medium carrot, peeled, julienned
• 6 scallions, julienned
• 1 Fresno chile, with seeds, finely chopped
• Kosher salt
• Banana blossom petals (for serving; optional)
• 2 tablespoons toasted sesame seeds

Instructions

1. Rub chicken with soy sauce, sugar, and five-spice powder; season with salt and pepper. Let sit at least 1 hour.
2. Prepare grill for medium-high heat and oil grate. Grill chicken, turning often and being careful not to char, until cooked through, 5–8 minutes total. Let cool, then shred.
3. DO AHEAD: Chicken can be seasoned 1 day ahead of grilling; cover and chill. Chicken can be cooked 1 day ahead; cover and chill.
4. Salad and assembly: Whisk garlic, lime juice, sugar, and fish sauce in a large bowl. Add shredded grilled chicken, papaya, cucumber, daikon, carrot, scallions, and chile to bowl; season with salt and toss to coat. Serve salad on banana blossom petals, if using, sprinkled with sesame seeds.
5. Whisk garlic, lime juice, sugar, and fish sauce in a large bowl. Add shredded grilled chicken, papaya, cucumber, daikon, carrot, scallions, and chile to bowl; season with salt and toss to coat.
6. Serve salad on banana blossom petals, if using, sprinkled with sesame seeds.