Papaya salad with charred chicken

Cooking Salads Papaya salad with charred chicken

Layer smoky chicken with our juicy papaya salad spiked with lemon, feta and fresh herbs. Papaya is full of fibre and loaded with vitamin C.

Lables: High protein Low carb Low fat Low kilojoule Low sodium Low sugar Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Halve chicken lengthways, then halve again diagonally. Combine garlic, wine, lemon rind and 2 tablespoons lemon juice in a glass or ceramic bowl. Add chicken and stir to coat. Cover and place in the fridge for 30 minutes to marinate.
  2. Combine the papaya, cucumber, feta, parsley, mint, oil and remaining lemon juice in a bowl. Season with pepper.
  3. Heat a barbecue grill or chargrill on high. Spray with olive oil. Drain chicken from marinade. Cook for 2 minutes each side or until lightly charred and cooked through.
  4. Arrange chicken, slightly overlapping, on plates. Spoon over salad. Serve with beans.

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2 large chicken breast fillets
2 garlic cloves, crushed
2 tbsp white wine
1 tbsp finely grated lemon rind
60ml lemon juice
1/2 papaya, seeded, peeled, finely chopped
1 Lebanese cucumber, peeled, seeded, finely chopped
50g low-fat feta, crumbled
1 tbsp chopped fresh continental parsley
1 tbsp chopped fresh mint
1 tsp olive oil
300g green round beans, steamed

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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