Serves 4
Ingredients:
400g portabello mushrooms, sliced thickly
2 small chicken breasts, cooked & shredded
1 small cucumber, thinly sliced
½ cup fresh coriander leaves
½ cup fresh mint leaves
1 small papaya, peeled, deseeded and sliced
4 Tbsp roasted peanuts, salted, chopped
1 small red chilli, sliced
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
Zest and juice of 2 limes
2 Tbsp olive oil
Olive oil, for cooking
Salt and pepper, to taste
Method:
For the dressing:
In a small bowl combine all the dressing ingredients.
Whisk to mix well.
Taste to adjust seasoning and set aside.
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.
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!
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4 thoughts on “Grilled Mushroom, Chicken & Papaya Salad”
Looks so delicious definitely need to try it.
You had me at “grilled mushroom”
Looks healthy and delicious. Page bookmarked. Many thanks.
Looks both yummy and delish I’ll be sure to get the ingredients so I can try it!