Chicken and Green Papaya Salad

Natasha Ignatiadis

Cook Time 30 mins

Servings 4


poached chicken
2 chicken breasts
2 garlic cloves
2 shallots, quartered
1 bay leaf
¼ cup Kikkoman Soy Sauce

1 green papaya, peeled and sliced
2 spring onions, sliced
½ cup bean shoots
¼ red capsicum, sliced
1 cup snow pea shoots
100 gms green beans, blanched, chopped
¼ cup coriander, chopped
¼ cup vietnamese mint, chopped
¼ cup crushed peanuts

1 garlic clove, grated
1 knob ginger, grated
½ lime, zest and juice
1 long red chilli, sliced
1 tsp. fish sauce
1 tsp. sesame oil
1 tbsp. sugar
1 tbsp. white vinegar
1 tbsp. Kikkoman Soy Sauce


To poach the chicken, bring a deep frying pan of water to the boil. Add the garlic, shallots, bay leaf and soy sauce and then the chicken breasts. Cover with the lid, reduce heat and simmer for 10 minutes. Remove the pan from the heat and let the chicken breasts completely cool in the poaching liquor.

Meanwhile, combine ingredients for the dressing in a small bowl and set aside.

To assemble the salad, add all remaining ingredients to a large salad bowl. Slice the cooled poached chicken and arrange on top. Drizzle over dressing just before serving.


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