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Chicken and papaya salad
Chicken and papaya salad
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Prep Time:
5 minutes
Cook Time:
12 minutes
Total Time:
17 minutes
Tangy, low-cal chicken and papaya salad with a refreshing lime marinade.
Ingredients:
  • 700g chicken thigh fillets, trimmed
  • 62.50 ml chopped fresh mint, plus whole sprigs, extra, to serve
  • 36.40 gm 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)
Instructions:
  • Make a criss-cross pattern on the top of the chicken thighs. Combine them with mint, half of the garlic, 1 tablespoon oil, grated lime rind and juice in a large bowl. Season and thoroughly mix the marinade with the chicken using your hands.
  • Preheat a barbecue grill or char-grill pan on high heat, then lightly spray with oil. Grill the chicken for 3-4 minutes on each side until fully cooked. Transfer the chicken to a plate, cover it with foil, and set it aside.
  • In a bowl, combine cannellini beans, lime juice, remaining garlic, and oil. Season to taste. Mash the beans roughly using a potato masher or stick blender.
  • Spread a generous amount of the flavorful bean mash over the serving plates, topping it elegantly with slices of tender chicken. Artfully scatter the vibrant papaya slices and crisp salad leaves over the dish. Finish with a drizzle of the remaining zesty lime juice and accompany it with pita toasts, if desired. Enjoy!

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