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!