Ingredients Jump to Instructions ↓

  1. 1 pound (450g) skinless, boneless chicken breasts or thighs

  2. vegetable oil, for brushing

  3. 14 ounces (400g) green papaya, finely sliced

  4. 4 tablespoons palm or brown sugar

  5. 4 tablespoons fish sauce

  6. 2/3 cup (150ml) lime or lemon juice

  7. 4 cloves garlic

  8. 1 cup (100g) peanuts, roasted

  9. scant 3/4 cup (100g) green beans, cut into 1-inch (2 1/2-cm) lengths

  10. 1 red "finger" chilli pepper, chopped

  11. 2 cups (200g) cherry tomatoes,

Instructions Jump to Ingredients ↑

  1. Preheat the grill or grill pan to medium-hot. Brush the chicken with oil and grill for 3 to 4 minutes on each side. Cool, then roughly chop.

  2. Peel the skin off the papaya, scoop out the seeds and julienne the flesh. In a small bowl, blend the palm sugar, fish sauce and lemon or lime juice until the sugar has dissolved. Using a large pestle and mortar or a food processor, pound the garlic cloves with the roasted peanuts until well smashed. Add the papaya, sugar mixture, green beans and chilli, if using, and gently pound until slightly bruised. Place in a large bowl. Add the cherry tomatoes and chicken and stir until everything is combined. Leave the salad to infuse for 15 minutes before serving.

  3. Note:Finely sliced cabbage, cucumber or firm mango can be substituted for the green papaya, or, for a sweeter version of the salad, use ripe papaya.

  4. Reprinted from Grill! . Copyright by Good Books ( ). Used by permission. All rights reserved


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