Grilled Mushroom, Chicken & Papaya Salad [Recipe]

Mushrooms are trending (yes again!!) on the health and wellness charts for 2023. 

Powering the trend is the continued global shift towards eating more sustainably. With growing demand for vegan and plant-based meat alternatives is showcasing, the South African Mushroom Farmers’ Association always emphasizes that mushrooms as amongst the most desirable meat substitutes.

Not only does their umami richness ensure that they pack a real flavour punch, they are also a Superfood loaded with vitamins, essential minerals and antioxidants that place them at the top of the food pops!

While more research is certainly needed, initial studies have found them to be nutrition powerhouses, reducing stress, easing burnout, and boosting energy, relaxation, immunity and more. And to start your 2023 with the best of foods, we’re featuring three delicious recipes to start your health journey.

• Cannellini Bean, Fennel, Apple & Roasted Mushroom Salad
• Grilled Mushroom, Chicken & Papaya Salad
• Portabello Onigirazu

Grilled Mushroom, Chicken & Papaya Salad

Serves 4

Ingredients:

• 400g portabello mushrooms, sliced thickly
• 2 small chicken breasts, cooked & shredded
• 1 small cucumber, thinly sliced
• ½ cup fresh coriander leaves
• ½ cup fresh mint leaves
• 1 small papaya, peeled, deseeded and sliced
• 4 Tbsp roasted peanuts, salted, chopped
• 1 small red chilli, sliced

Dressing:

• 1-2 red chillies (depending on how hot you like it), finely chopped
• 1 small garlic clove, finely grated
• 1 tsp fresh ginger, finely grated
• 1 Tbsp fish sauce
• 1 tsp soy sauce
• 2 Tbsp rice wine vinegar
• 1 tsp brown sugar or palm sugar
• Zest and juice of 2 limes
• 2 Tbsp olive oil
• Olive oil, for cooking
• Salt and pepper, to taste

Method:

For the dressing:

1. In a small bowl combine all the dressing ingredients.
2. Whisk to mix well.
3. Taste to adjust seasoning and set aside.

Then continue…

1. Heat a large griddle pan on high heat.
2. Toss the mushrooms with a drizzle of olive oil and then place on the griddle pan.
3. Press them down with a metal spatula to get nice grill marks.
4. Cook until just tender and retain some bite.
5. In a large serving bowl combine the chicken, cucumber, coriander, mint and papaya.
6. Add the grilled mushrooms.
7. Drizzle everything with a little dressing and toss gently to combine.
8. Scatter with the roasted peanuts and sliced chilli.

Serve with extra dressing on the side and enjoy!