This salad was inspired after an amazing trip to Thailand many years ago. Its sweet, salty and sour all at the same time and includes many marvellous textures. It’s quick to make and jammed packed full of nutrients. ⠀ ⠀ Serves: 4⠀ ⠀ Prep: 15 minutes⠀ Cooking: 30 minutes⠀ Total: 45 minutes⠀ ⠀ ⠀ INGREDIENTS⠀ 4 Chicken Breasts⠀ 1 papaya de-seeded, peeled and chopped⠀ 150g radishes sliced⠀ 1 cucumber sliced into moons⠀ 5 spring onions sliced thinly⠀ 1-2 red chillies sliced⠀ 2 handfuls of cashew nuts⠀ 2 tablespoons chopped coriander⠀ 2 tablespoons chopped mint leaves⠀ 2 teaspoons of black or white sesame seeds (optional)⠀ ⠀ Dressing⠀ ⠀ 1 clove of crushed garlic⠀ 5 cm piece of grated ginger⠀ 2 tablespoons fish sauce⠀ 2 tablespoons soy sauce⠀ 1 tablespoon sesame oil⠀ juice of 3 limes⠀ 2 teaspoons palm sugar or honey⠀ ⠀ ⠀ ⠀ ⠀ ⠀⠀ Season the chicken breasts, drizzle with a little oil and roast for 20-25 minutes at 200 degrees. Leave to rest for 10 minutes.⠀ Shake together the dressing ingredients in a jar.⠀ Assemble the salad ingredients in a large bowl.⠀ Tear the chicken into the salad, pour over the dressing and toss well. Sprinkle with sesame seeds.
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