Papaya, Chicken and Raisin Salad

Barbecue season calls for some serious salad action and this fruity and tropical number using in-season papaya is ideal for summer entertaining.


  • 2 large chicken breasts, skinless, boneless
  • 2 tbs olive oil
  • 1 large radicchio head, roughly torn
  • Baby endive leaves, torn
  • 100g (4 cups) rocket, washed
  • 1 ripe papaya, peeled, seeded, sliced
  • 2 large carrots, peeled, grated
  • 2 large handfuls alfalfa sprouts
  • 120g (3/4 cup) raisins


Step 1.
Preheat the oven to 180C (350F).

Step 2.
Rub the chicken breasts with olive oil and season with salt and pepper. Arrange on a rimmed baking tray. Roast for 25-35 minutes until firm to the touch and cooked through (the centre of the breasts should register at least 74C (165F) on a meat thermometer).

Step 3.
Remove from the oven and let rest, covered loosely with foil, until cool, then slice.

Step 4.
Arrange the chicken, radicchio, endive and rocket between bowls. Top with a mixture of the papaya, carrot, alfalfa sprouts and raisins before serving.

Serves 4