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Papaya salad with charred chicken
Papaya salad with charred chicken
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Grilled chicken layered with zesty papaya salad, featuring feta, herbs, and a tangy lemon twist. Packed with fiber and vitamin C for a flavorful, nutritious dish.
Ingredients:
  • 2 (about 600g) large chicken breast fillets
  • 40.00 gm white wine
  • 20.00 ml finely grated lemon rind
  • 60ml (1/4 cup) lemon juice
  • 1/2 (about 350g) papaya, seeded, peeled, finely chopped
  • 1 Lebanese cucumber, peeled, seeded, finely chopped
  • 50g low-fat feta, crumbled
  • 20.00 ml chopped fresh continental parsley
  • 20.00 ml chopped fresh mint
  • 4.60 gm olive oil
  • 300g green round beans, steamed
Instructions:
  • Cut the chicken into quarters. Mix garlic, wine, lemon rind, and 2 tablespoons lemon juice in a glass or ceramic bowl. Add chicken and toss to coat. Cover and refrigerate for 30 minutes to let the flavors meld.
  • In a bowl, mix together the papaya, cucumber, feta, parsley, mint, oil, and the rest of the lemon juice. Season with pepper to taste.
  • Preheat a barbecue grill or chargrill on high and coat with a light spray of olive oil. Remove chicken from marinade and grill for about 2 minutes per side until beautifully charred and fully cooked.
  • Place the chicken pieces on the plates, slightly overlapping for an elegant presentation. Generously spoon the salad over the chicken. Serve with a side of beans to complete the meal.

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