Name: Chicken, green papaya and peanut salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 barbecued chicken (500g); 1/2 green papaya (325g), grated coarsely; 1/2 cup (75g) roasted peanuts, chopped coarsely; 250 gram shredded vegetable salad mix; 75 gram baby salad mix; 1 cup fresh coriander leaves; 1/2 cup (125ml) asian-style salad dressing

Ingredients

1/2 barbecued chicken (500g)

1/2 green papaya (325g), grated coarsely

1/2 cup (75g) roasted peanuts, chopped coarsely

250 gram shredded vegetable salad mix

75 gram baby salad mix

1 cup fresh coriander leaves

1/2 cup (125ml) asian-style salad dressing

Method

1.Remove meat from chicken, discarding skin and bones. Coarsely chop chicken.

2.Place chicken and papaya in a large bowl with peanuts, salad mixes, coriander and dressing; toss gently to combine. Season to taste.

Shredded vegetable salad mix contains carrot, beetroot and broccoli stem. It is found in the chilled lettuce section of major supermarkets. You could use coarsely grated vegetables if salad mix is unavailable.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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