Thai Papaya and Chicken Blend Salad

Prep time: 10 minutes
Cooking time: 10 minutes
Serves: 4

An exotic mix of ingredients make this salad a wonderfully healthy treat. Sweet, sour and juicy elements all come together for a meal that can serve as a dish on its own or a side.


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


  1. Whisk together the garlic, lime juice and zest, fish sauce, sugar and shrimp paste. Set aside
  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
  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
  4. Mix together the papaya, mange tout, coriander and tomatoes. Stir in ¾ of the dressing then top with the peanuts.
  5. Gently stir through the chicken and mushroom blend and serve immediately with the remaining dressing and some extra coriander leaves



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