Chicken and Papaya Salad

Impress your family and friends with this bright and zesty salad. Poaching chicken is super healthy and keeps the meat tender and moist which pairs perfectly with a crunchy salad - perfect for a sunny day!

  • 4
  • Serving

  • 10M
  • Prep

  • 10M
  • Cook

  • 20M
  • Total

  • 1

    Per Serving


  • 2 Chicken Breasts
  • 1 Red Onion, thinly sliced
  • 1 Papaya, peeled, deseeded and sliced
  • 1 Carrot, cut into thin matchsticks
  • Small handful of Coriander, roughly chopped
  • Small handful of Mint, roughly chopped
  • 1 Red Chilli, sliced
  • 1 Lime, juiced
  • 1tbsp Caster Sugar
  • 1tbsp Fish Sauce
  • 250g Uncle Ben’s Thai Sweet Chilli Sauce


  1. To make the shredded chicken, place the breasts in a pan and season well with salt and pepper. Cover completely with water and bring to a boil. Once boiling, reduce to a simmer and cook the chicken for 15-20 minutes until completely cooked through.
  2. Remove the chicken from the water and shred with two forks. A spoonful of cooking water can be mixed in if the shredded chicken seems a bit dry.
  3. For the salad, place the lime juice, sugar and fish sauce in a large bowl and mix until the sugar dissolves. Throw in the vegetables and herbs and toss through to combine.
  4. Heat the Uncle Ben's rice according to pack instructions and spread across your plates to let the rice cool slightly. Just before serving, mix the papaya into the chicken salad and serve onto the rice. Sprinkle the dish with sliced chilli and enjoy.


Calories 453
Carbohydrates (g) 61.1
Cholesterol (mg) 94
Dietary Fiber (g) 5.9
Energy (kJ) 1916
Protein (g) 38.2
Sugars (g) 19.4
Total Fat (g) 4.8
Saturated Fat (g) 0.9
Salt (g) 1.35
Sodium (mg) 539
Trans Fat (g) 0

Where to buy?

UNCLE BEN’S® Special Thai Sweet Chilli Rice 250g


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