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.




  • 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


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.

How have you found this recipe? I’d love to hear your thoughts and feedback.
And, of course, any tweaks, additions, omissions and quirks.

Your email address will not be published. Required fields are marked *