Fragrant, refreshing and herbaceous Thai chicken, papaya and peanut salad from Australian Women’s Weekly.
Jun 30, 2009 2:00pm
- 20 mins cooking
- Serves 4
Ingredients
Chicken, green papaya and peanut salad
- 1/2 barbecued chicken (500g)
- 1/2 green papaya (325g), grated coarsely
- 1/2 cup (75g) roasted peanuts, chopped coarsely
- 250 gram shredded vegetable salad mix
- 75 gram baby salad mix
- 1 cup fresh coriander leaves
- 1/2 cup (125ml) asian-style salad dressing
Method
Chicken, green papaya and peanut salad
-
1
Remove meat from chicken, discarding skin and bones. Coarsely chop chicken.
-
2
Place chicken and papaya in a large bowl with peanuts, salad mixes, coriander and dressing; toss gently to combine. Season to taste.
Notes
Shredded vegetable salad mix contains carrot, beetroot and broccoli stem. It is found in the chilled lettuce section of major supermarkets. You could use coarsely grated vegetables if salad mix is unavailable.
