Its summer, its hot and I totally understand not wanting to cook. I’d been out all day, running around with appointments, got home and thought what am I going to cook for dinner, something quick, not too much effort because I was feeling a little flat and tired. Something that would be filling for the caveman and hence this chicken and papaya salad was born.

I would even recommend cooking the chicken the night before and just warming it a little when you are ready to eat. This chicken salad is slightly warm (chicken) and so refreshing, even the caveman loved it and wanted leftovers for work the next day.

But I have to say, the look on his face when I said we were eating chicken and papaya salad was priceless .  Here is a man who hates pineapple on his pizza and here was papaya in the salad with his chicken. 
And I have to admit I’m not a salad lover and it stems from my childhood days of mum making iceberg lettuce salad with tomatoes oil and vinegar.  I think I was put off salad for years. And if a doctor told me to eat salads I’d stress out so much I would cry. You’d think they had wanted to pull my teeth out. 
But salads have come along way since those days ……thank goodness for that.
And this chicken and papaya salad is a winner by our standards and one I will be making regularly. Now if you are time poor why not cook the chicken in double batches and freeze them separately, that way you have two meals ready to go and great for when unexpected visitors come over. 

It only takes a few minutes to put together the chicken and papaya salad and you have a nutritious  meal, hence no need for crappy, calorie laden take away food or pre made salads that are full of preservatives. And this is also great for parties or barbecues. Now you can substitute the papaya with mango.  Either way it is delicious and I hope you will enjoy it as much as we do.

Chicken and Papaya Salad

1 medium Green Capsicum, cored, seeded and diced
1 medium Yellow Capsicum (use red if yellow is not available), cored, seeded and diced
3 Spring Onions, sliced white part for chicken and sliced green part for salad
2 tablespoons coconut or olive oil
1-2 tablespoons Garlic Infused Olive Oil, optional
600 grams (approximately 4 larger) Chicken Thigh Fillets, cut into 3cm chunks
1/4 cup Sweet Chilli Coconut Aminos
2 tablespoons Fish Sauce
1/2 cup Natural Coconut Yogurt
Pinch Sea Salt


150 -200 grams Lettuce leaves, torn
3 medium Lebanese Cucumbers, cut in half lengthwise and sliced thinly
300 grams Papaya flesh, seeded, peeled and sliced
1 bunch coriander, chopped roughly
1-2 Limes, cut in half, to serve


Heat oils in large frypan over medium heat.  Add capsicum and sliced white part of the spring onions.  Stir and cook for 1 minute.

Add chicken and cook over medium to medium-high heat for approximately 10 minutes or until cooked through. Make sure to stir it occasionally and if drying out too quick, put lid on and reduce heat to medium.

Add sweet chilli coconut aminos, coconut yogurt and fish sauce.  Stir through until blended and lump free.  Season with salt and set aside to cool down a little.


In a large bowl or platter layer the lettuce, cucumber papaya and a third of the coriander.

Top with the chicken and drizzle the sauce over the salad.  Top with remaining coriander, sliced spring onion greens and lime halves.

Depending on your appetite, this salad serves 2-4 as a main meal.

Serves 2-4