Spicy Chicken Salad With Papaya

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1 1/2 cups peanut or canola oil

5 teaspoons crushed red pepper

6 quarter-size slices of peeled fresh ginger, smashed, plus 2 tablespoons grated ginger

3 garlic cloves, smashed

Zest strips from 1 orange

1 tablespoon plus 1 teaspoon Asian sesame oil

2 teaspoons five-spice powder

1/3 cup fresh lemon juice

6 chicken breast halves on the bone (10 to 12 ounces each), skinned

1 tablespoon minced shallot

1 tablespoon light brown sugar

Salt and freshly ground pepper

1 large red papaya (about 2 pounds)—peeled, seeded, cut into 3/4-inch dice and chilled

3/4 pound mixed peppery greens, such as watercress, arugula and mizuna, tough stems discarded

1/2 cup torn mint leaves

1/3 cup torn Thai or Italian basil leaves

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