19 August 2020

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.

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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

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