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.

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.

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

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