Grilled mushroom and chicken salad with papaya

The summer heat is still beating down in South Africa and this make us crave fresher and lighter dishes that won’t warm us up too much. Usually, chicken salad is a popular option and our grilled mushroom and chicken salad with papaya takes it to a new level. The grilled mushrooms and chicken are a hearty protein combo and the papaya adds a fresh fruity element that will keep you going back for more.

Grilled mushroom and chicken salad suggestions

The great thing about mushrooms are that you don’t need to worry about overcooking them, however, they are better when they aren’t too soft. The grilled chicken can be from leftovers or you can cook the chicken breasts on the same griddle pan as the mushrooms. The dressing is refreshing but also adds a bit of a kick with chilies but of course, you can adjust the heat to your preferred tastes. This dish can be enjoyed as a whole meal or even as a dinner side.

ALSO READ: Mushroom steak and kidney bean pie recipe

Whether you need a delicious and healthy lunch or dinner meal this week, try this grilled mushroom and chicken salad with papaya

Grilled mushroom and chicken salad with papaya Recipe

Recipe by South African Mushroom Farmers’ Association Course: Main, SideCuisine: South AfricanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Total time

30

minutes

Ingredients

• 400 g 400 portabello mushrooms, sliced thickly

• 2 small 2 chicken breasts, cooked & shredded

• 1 small 1 cucumber, thinly sliced

• ½ cup ½ fresh coriander leaves

• ½ cup ½ fresh mint leaves

• 1 small 1 papaya, peeled, deseeded and sliced

• 4 tbsp 4 roasted peanuts, salted, chopped

• 1 small 1 red chilli, sliced

• For the dressing

• 1-2 1-2 red chillies (depending on how hot you like it), finely chopped

• 1 cloves 1 garlic, finely grated

• 1 tsp 1 fresh ginger, finely grated

• 1 tbsp 1 fish sauce

• 1 tsp 1 soy sauce

• 2 tbsp 2 rice wine vinegar

• 1 tsp 1 brown sugar or palm sugar

• zest and juice of 2 limes

• 2 tbsp 2 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.
• 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.
• Assembly
• 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!

Notes

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