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  • The Australian Women’s Weekly Food

    TIME SAVIOURS

    Mar 29, 2021 3 minutes

    THAI CHICKEN, PAPAYA & PEANUT SALAD

    PREP TIME 20 MINUTES SERVES 4

    ½ barbecued chicken (500g)
    ½ small green papaya (325g), grated coarsely
    ½ cup (75g) roasted unsalted peanuts, chopped coarsely
    250g shredded vegetable salad mix
    75g baby salad mix
    1 cup fresh coriander leaves
    ½ cup (125ml) Asian–style salad dressing

    1 Remove meat from chicken; coarsely chop. Discard skin and bones.

    2 Place chicken and papaya in a large bowl with peanuts, salad mixes, coriander and dressing; toss gently to combine. Season to taste.

    PORK CUTLETS WITH BAKED PARSNIPS &

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