GRILLED MUSHROOM, CHICKEN & PAPAYA SALAD

Serves 4

INGREDIENTS

• 400g portobello 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 tablespoons roasted peanuts, salted, chopped
• 1 small red chilli, sliced

For the dressing

• 1-2 red chillies (depending on how hot you like it), finely chopped
• 1 small garlic clove, finely grated
• 1 teaspoon fresh ginger, finely grated
• 1 tablespoon fish sauce
• 1 teaspoon soy sauce
• 2 tablespoons rice wine vinegar
• 1 teaspoon brown sugar or palm sugar
• zest and juice of 2 limes
• 2 tablespoons olive oil
• olive oil, for cooking
• salt and pepper, to taste

METHOD

1. Make the dressing: in a small bowl combine all the dressing ingredients. Whisk to mix well. Taste to adjust seasoning and set aside.
2. 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 they are just tender and retain some bite.
3. In a large serving bowl combine the chicken, cucumber, coriander, mint and papaya.
4. Add the grilled mushrooms. Drizzle everything with a little dressing and toss gently to combine. Scatter with the roasted peanuts and sliced chilli.
5. Serve with extra dressing on the side and enjoy!