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 4
Total Time
20 Minutes
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
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

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