Chicken, pasta and papaya salad
This summer salad mixes the flavours of chicken, papaya and peanut sauce. For a variation, try using vermicelli noodles or rice instead of pasta, and mango instead of papaya.
|4||Chicken breasts, skinless, boneless|
|¾ cup||Peanut butter, crunchy style|
|2 Tbsp||Soy sauce|
|1||Garlic clove, finely chopped|
|1 Tbsp||Lemon juice|
|2 tsp||Crushed ginger|
|½ cup||Cream, or coconut cream|
|½||Red capsicum, finely chopped|
|1||Papaya, seeds and skin removed and flesh cut into 3cm cubes|
|3||Spring onions, thinly sliced|
|½ cup||Fresh coriander|
|½ cup||Roasted cashew nuts|
- Place the chicken in a shallow saucepan, cover with water and bring to the boil. Reduce the heat and simmer gently for 15 minutes or until the chicken is cooked. Remove chicken from water and, when cool, chop it into rough chunks. Reserve 1/4 cup of the cooking liquid for the sauce.
- Meanwhile, cook pasta in boiling salted water for 8 to 10 minutes until just tender. Drain and drizzle with oil.
- To make sauce, combine the peanut butter, soy sauce, garlic, ginger, lemon juice, sugar and cream. Add enough cooking liquid to make a thick but pourable sauce.
- Arrange the spaghetti on individual plates or a platter and cover with chicken. Drizzle over peanut sauce and top with red capsicum, papaya, spring onions, cashew nuts and coriander leaves.