Chicken Papaya Salad
Makes approximately: 4 servings
Total time: 5mins
Easy lunch or light dinner using left over roast chicken. Of course, if you don’t have leftover you can cook some at the time of making the salad. An elegant & colourful salad that is so fresh for a summer day.
Ingredients:
- 500g cooked chicken
- 350g ripe papaya
- 120g baby greens such as lettuce, arugula, spinach combo
- Bunch of fresh coriander
Dressing:
- ½ cup olive oil
- ¼ cup apple cider vinegar or red wine vinegar
- 1 ½ tablespoons poppy seeds
- 1 tablespoon green part of spring onion, finely chopped/minced
- 1 tablespoon coconut sugar
- 1 teaspoon dijon mustard
- salt
Method:
- Simply toss the chicken, papaya and greens together in mixing bowl, add coriander.
- Shake dressing ingredients together in a jar to mix.
- Drizzle over enough of the poppy seed dressing to lightly coat the salad.
- Serve immediately