Smoked Chicken, Green Bean and Papaya Salad

, from Issue #40. August, 2015
Photography by Manja Wachsmuth.
Smoked Chicken, Green Bean and Papaya Salad

Serves: 4–6


1 whole smoked chicken
1 small red onion, very thinly sliced
250 grams round green beans, stems trimmed
large handful of fresh bean sprouts
1 papaya, peeled, seeded and roughly chopped

Basil and cashew nut dressing
1/3 cup chopped, roasted cashew nuts
¼ cup sweet chilli sauce
1 clove garlic, crushed
1 tablespoon soy sauce
1 tablespoon fish sauce
2 teaspoons sesame oil
zest and juice 1 lime
small handful of basil leaves, plus extra for garnish


Dressing: Put all the ingredients in a food processor and blend until the cashews are finely chopped.

Salad: Pull the meat off the chicken and discard the skin, bones and any fat. Shred the meat into long strips. Soak the onion in cold water for 10 minutes then drain and squeeze dry in a clean tea towel. Blanch the beans in boiling salted water then drain and refresh under cold water. Drain and pat dry on kitchen towels.

To assemble: Place all the salad ingredients in a large bowl and gently toss with the dressing.

Transfer to a serving platter and garnish with extra basil if using.