Enjoy this great papaya salad!


  • Poached Chicken

  • 2 chicken breasts

  • 2 garlic cloves

  • 2 shallots, quartered

  • 1 bay leaf

  • ¼ cup Kikkoman Soy Sauce

  • Salad

  • 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

  • Dressing

  • 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


  • 1.

    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. Coverwith 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.

  • 2.

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

  • 3.

    To assemble the salad, add all remaining ingredients to a large salad bowl.

  • 4.

    Slice the cooled poached chicken and arrange on top. Drizzle over dressing just before serving.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 759kj
  • Fat Total 31g
  • Saturated Fat 5g
  • Protein 53g
  • Carbohydrate 81g
  • Sugar 18g
  • Sodium 4134mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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