/

Thai Papaya & Chicken Blend Salad

An exotic mix of ingredients make this salad a wonderfully healthy treat. Sweet, sour and juicy elements all come together for a meal that serves either as a dish on its own, or as a side.
Serves
Serves 4
Total Time
20 Minutes
Ingredients
For the salad
200g closed cup mushrooms
200g chicken thigh fillet, finely chopped or minced
1 papaya, peeled, seeded and finely cut into thin strips
100g mange tout, sliced
4 cherry tomatoes, quartered
4tbsp chopped coriander leaves
50g peanuts, roughly chopped
For the dressing
3 cloves of garlic, crushed
2 limes, zest and juice
2 tbsp fish sauce
1 tbsp palm sugar or brown sugar
2 tsp dried shrimp paste
Method
Step 1

Whisk together the garlic, lime juice and zest, fish sauce, sugar and shrimp paste. Set aside

Step 2

Heat a sauté pan with a dash of oil and cook the chicken for a minute or two, stirring well to break it up

Step 3

Blitz the mushrooms in a food processor, or chop finely by hand, then add to the sauté pan and cook until the liquid has evaporated. Drain in a sieve to remove any excess liquid then leave to cool while you assemble the salad

Step 4

Mix together the papaya, mange tout, coriander and tomatoes. Stir in ¾ of the dressing then top with the peanuts.

Step 5

Gently stir through the chicken and mushroom blend and serve immediately with the remaining dressing and some extra coriander leaves

Recipe courtesy of The Mushroom Bureau

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily