Grilled Mushroom, Chicken & Papaya Salad
Add a dash of elegance to your next salad with this recipe for Grilled Mushroom, Chicken & Papaya Salad.
Ingredients
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
Instructions
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!