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Cold Entrees

Sweet Chilli Chicken and Papaya Salad

Serves 4 Print Recipe

Ingredients

Sweet Chilli Chicken and Papaya Salad
  • 40 mls of Echidna Prickle (Mild Chilli Honey Mustard Dressing)
  • 3 tablespoons of Sweet Dreams (Medium Chilli Jam)
  • 4 medium chicken breasts, skin on
  • Salt and freshly ground black pepper
  • 2 sticks celery, chopped
  • 2 spring onions, chopped
  • 2 papayas
  • 100g button mushrooms, sliced
  • 4 spring onions, trimmed and cut on the diagonal


  • For the dressing:-

  • 40ml Echidna Prickle (Honey Mustard Dressing)
  • Juice of a lemon
  • 1 tablespoon white wine vinegar
  • 2 tablespoons lemon olive oil
  • 3 tablespoons Sweet Heat (Chilli Jam)
  • 2 tablespoons fresh mint, finely chopped
  • Salt and freshly ground black pepper
  • Mint sprigs for decoration

Preparation

  1. Season the chicken breasts and place them in a pan with the celery and spring onions. And cover it all with water. Bring it to bubbling, then turn the heat down to simmer for 2 minutes. Cover the pan with a lid and turn off the heat. Leave the chicken to cool in the liquid.
  2. Remove the cooled chicken from the liquid, then take the skin off and discard it. Slice the chicken thinly and put in a bowl. Peel, de-seed and slice the papayas and add to the chicken. Add the sliced mushrooms and spring onions.
  3. For the dressing, place the Echidna Prickle (Honey Mustard Dressing) in a bowl and stir in the lemon juice and white wine vinegar. Whisk in the lemon oil and add the Sweet Heat, and mint. Season with salt and freshly ground black pepper. Then pour the dressing over the chicken and mix and toss it well. Serve immediately, decorated with mint sprigs.