| | Chicken and papaya salad
Chicken and papaya salad
Chicken and papaya salad 4.3-5 9
  • Calories: 1787 kj
  • Fat: 26g
  • Carbohydrates: 10g

How to Make:

  1. Score the top of the chicken thighs in a criss-cross pattern. Place in a large bowl with the chopped mint, half the garlic, 1 tbs oil and the finely grated rind and juice of 1 lime. Season. Use your hands to mix the marinade well, rubbing it into the chicken.
  2. Preheat a barbecue grill or char-grill pan on high. Lightly spray with oil. Cook the chicken for 3-4 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside.
  3. Meanwhile, place cannellini beans, 1 tbs lime juice and the remaining garlic and 1 tbs oil in a bowl. Season. Stir to combine. Use a potato masher or stick blender to roughly mash beans.
  4. Spread the bean mash over serving plates. Slice chicken and arrange on top. Scatter over the sliced papaya and salad leaves. Drizzle with remaining lime juice and serve with pita toasts, if using.
Time for preparing:
12 min.


  • 700g chicken thigh fillets, trimmed
  • 1/4 cup chopped fresh mint, plus whole sprigs, extra, to serve
  • 2 garlic cloves, crushed
  • 2 tablespoons olive oil
  • 2 limes
  • 400g can cannellini beans, rinsed, drained
  • 1/2 small papaya, peeled, cut into wedges
  • Salad leaves, to serve
  • Pita bread, toasted, to serve (optional)