200g chicken thigh fillet, finely chopped or minced
1 papaya, peeled, seeded and finely cut into thin strips
100g mange tout, sliced
4 cherry tomatoes, quartered
4tbsp chopped coriander leaves
50g peanuts, roughly chopped
For the dressing
3 cloves of garlic, crushed
2 limes, zest and juice
2 tbsp fish sauce
1 tbsp palm sugar or brown sugar
2 tsp dried shrimp paste
Method
Whisk together the garlic, lime juice and zest, fish sauce, sugar and shrimp paste. Set aside
Heat a sauté pan with a dash of oil and cook the chicken for a minute or two, stirring well to break it up
Blitz the mushrooms in a food processor, or chop finely by hand, then add to the sauté pan and cook until the liquid has evaporated. Drain in a sieve to remove any excess liquid then leave to cool while you assemble the salad
Mix together the papaya, mange tout, coriander and tomatoes. Stir in ¾ of the dressing then top with the peanuts.
Gently stir through the chicken and mushroom blend and serve immediately with the remaining dressing and some extra coriander leaves
