600 g chicken breast
200 g rice noodles
400 g green papaya, shredded
30 g finely chopped mixed herbs (eg coriander, mint, basil and parsley)
3 spring onions, chopped
Juice of 1/2 lime
1 small red chilli, finely diced
Juice of 1/2 lemon
1 teaspoon finely chopped garlic
1 tablespoon fish sauce or ponzu sauce
1 teaspoon coconut nectar or organic maple syrup (see glossary)
1 teaspoon tamari (see glossary)
1 teaspoon sesame oil (optional)
Steam chicken for about 8-10 minutes until just cooked. Cool, then shred.
Soak rice noodles in hot water according to packet instructions until soft, then drain. Rinse under cold water to prevent noodles sticking and drain again.
Combine chicken with remaining salad ingredients.
Combine dressing ingredients and drizzle over salad. Allow to stand for 15 minutes to allow flavour to develop, then serve.
Chef’s tip: Cooked fresh prawns or salmon work well in this salad.
Recipe by Executive Chef David Hunter