Paw paw salad
Ingredients
- 4 small cloves garlic, peeled, crushed
- 1½ teaspoons minced fresh chilli
- 1½ tablespoons fish sauce
- 1½ tablespoons rice bran oil
- 4 tablespoons lime juice
- 1½ tablespoons brown sugarlight brown cane sugarX
- 360g skinless boneless chicken thighs
- 400g snow peas or green beans
- 1 firm paw paw (see Cook’s tip)
- 2 cups halved cherry tomatoes
- 4 cups mung bean sprouts
- 4 cups mesclun (leafy salad greens)
- 2 cups cooked and cooled vermicelli rice noodles
- 4 spring onions, thinly sliced on the angle
- ½ cup fresh Thai basil
- ½ cup chopped roasted peanuts or cashews
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Instructions
1 In a small, lidded jar, place garlic, chilli, fish sauce, oil, lime juice and brown sugar. Shake to combine.
2 In a shallow dish, place chicken and spoon 2 teaspoons of the dressing over. Toss to coat. Set a small frying pan over a medium heat and cook chicken for 2 minutes then turn, cover and cook for a further 8-10 minutes. Remove from heat and rest for 5 minutes. Thinly slice when cool enough to handle.
3 Meanwhile, bring a pot of water to the boil. Add snow peas and cook for about 1 minute, then refresh in a bowl of iced water.
4 In a large bowl, place chicken. Peel skin off paw paw then, using a large grater or julienne peeler, shred the flesh. Add to bowl with remaining ingredients (reserve a few basil leaves and nuts to garnish) and dressing. Toss to combine, then transfer to a serving dish.
5 Serve salad garnished with extra basil and nuts.
Variations
Make it gluten free Check fish sauce is gluten free.
Make it vegan Use soy or vegan fish sauce. Replace chicken with a plant-based chicken alternative and follow packet instructions.
Nutrition Info (per serve)
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Calories 530cal
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Kilojoules 2200kJ
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Protein 29.8g
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Total fat 21g
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–Saturated fat 4.4g
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Carbohydrates 44.1g
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–Sugars 15.8g
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Dietary fibre 10.8g
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Sodium 930mg
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Calcium 120mg
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Iron 4.1mg
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