Grilled Mushroom, Chicken & Papaya Salad

Add a dash of elegance to your next salad with this recipe for Grilled Mushroom, Chicken & Papaya Salad.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Culinary Collection, Salad, Starters
Cuisine South African
Servings 4


For the salad

  • 400 g portabello mushrooms sliced thickly
  • 2 small chicken breasts cooked & shredded
  • 1 small cucumber thinly sliced
  • ½ cup fresh coriander leaves thinly sliced
  • ½ cup fresh mint leaves sliced in half
  • 1 large small papaya peeled, deseeded and sliced
  • 4 tbsp roasted peanuts salted, chopped
  • 1 small red chilli sliced

For the dressing

  • 1-2 red chillies (depending on how hot you like it), finely chopped
  • 1 small garlic clove finely grated
  • 1 tsp fresh ginger finely grated
  • 1 tbsp fish sauce
  • 1 tsp soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tsp brown sugar or palm sugar
  • 2 limes zest and juice
  • 2 tbsp olive oil
  • olive oil for cooking
  • salt and pepper to taste


For the dressing

  • In a small bowl combine all the dressing ingredients.
    Whisk to mix well.
    Taste to adjust seasoning and set aside.

For the mushrooms

  • Heat a large griddle pan on high heat.
    Toss the mushrooms with a drizzle of olive oil and then place on the griddle pan.
  • Press them down with a metal spatula to get nice grill marks.
    Cook until just tender and retain some bite.

To assemble

  • In a large serving bowl combine the chicken, cucumber, coriander, mint and papaya.
    Add the grilled mushrooms.
  • Drizzle everything with a little dressing and toss gently to combine.
    Scatter with the roasted peanuts and sliced chilli.
  • Serve with extra dressing on the side and enjoy!
Keyword salad, sides, starters