An Asian-inspired Chicken & Papaya Salad
This is an absolutely stunning, light (but filling), zesty and flavoursome Thai-inspired Salad. It is, simply, one of my favourite things to eat.
Cook: 30-40 mins
Difficulty: Easy
Ingredients
Method
Ingredients
- SERVES 2
- 2 large Skinless organic/ free-range chicken breasts
- 4 Spring onions, thinly sliced
- 1 handful Chopped fresh coriander leaves
- 1 handful Fresh, chopped mint leaves
- 2 large Fresh red chillies de-seeded and thinly sliced
- 1 large Papaya, deseeded, peeled, cut into wedges
- 1 medium Little Gem Lettuce
- 2 tablespoon Extra Virgin Olive Oil
- Salt & Pepper (to taste)
- 1 tablespoon Brown Sugar
- 4 tablespoon Fresh Lime Juice
- 3 tablespoon Fish sauce
Method
one. Preheat the oven to 180ºc
two. Season the chicken with a generous grind of salt and pepper; coat in the olive oil and cook for 35-45 minutes (depending on size/ packet instructions), until cooked all the way through.
three. While the chicken is cooking, make the dressing. Combine the lime juice, sugar and fish sauce and whisk together in a small bowl until stir the sugar has dissolved. Season with a pinch of salt. Set aside.
four. When the chicken is cooked through, shred it using a fork.
five. Combine the shredded chicken, papaya, onions, coriander, mint and chilli in another bowl. Add ½ of the dressing and lightly toss to combine.
six. Toss the little gem leaves in the remaining half of the dressing and arrange on a plate.
seven. Spoon the chicken and papaya over the bed of lettuce leaves to serve.
Serving Suggestion. Serves 2 as a light dinner or for four as a starter.
Possible Amendment. You might want to throw in some cooked noodles or sprinkle over some lightly crushed cashews as a variation.