Chicken and papaya salad

This quick low-cal salad is made from marinated chicken together with fresh seasonal papaya. Papaya pairs well with chicken. The lime juice accentuates its sweetness.

The component of Chicken as well as papaya salad

  • 700g chicken thigh fillets, trimmed
  • 1/4 cup chopped fresh mint, plus whole sprigs, extra, to serve
  • ii garlic cloves, crushed
  • ii tablespoons olive crude oil
  • two limes
  • 400g can cannellini beans, rinsed, drained
  • 1/two pocket-sized papaya, peeled, cutting into wedges
  • Salad leaves, to serve
  • Pita bread, toasted, to serve (optional)
  • The instruction how to make Chicken too papaya salad

    • Score the top of the chicken thighs in a criss-cross pattern. Place in a large bowl with the chopped mint, one-half the garlic, 1 tbs petroleum as well as the finely grated rind and juice of 1 lime. Season. Use your hands to mix the marinade good, rubbing it into the chicken.
    • Preheat a barbecue grill or char-grill pan on high. Lightly spray with rock oil. Cook the chicken for iii-4 minutes each side or until cooked through. Transfer to a plate together with comprehend alongside foil. Set aside.
    • Meanwhile, home cannellini beans, 1 tbs lime juice as well as the remaining garlic together with 1 tbs petroleum inwards a bowl. Season. Stir to combine. Use a white potato masher or stick blender to more or less mash beans.
    • Spread the bean mash over serving plates. Slice chicken together with adjust on top. Scatter over the sliced papaya and salad leaves. Drizzle alongside remaining lime juice together with serve with pita toasts, if using.

    Nutritions of Chicken together with papaya salad

    • 427.093 calories
    • 26 grams fatty
    • 6 grams saturated fat
    • x grams carbohydrates
    • 35 grams protein

    * All nutrition values are per serve