Instructions: First make the dressing.

ut the chilies garlic and lime zest in a mortar and pound with a pestle until crushed to a paste.

Stir in the lime juice and nam pla (fish sauce) until evenly mixed with the chili and garlic paste then add some brown sugar to taste. Cover and set aside while preparing the salad ingredients and cooking the chicken. Peel the papayas cut each in half lengthwise and scoop out and discard the seeds.

Slice the flesh thinly.

Arrange the lettuce leaves around the edge of a serving dish then place the papaya cucumber and bean sprouts attractively on top.

Brush the chicken breasts liberally with oil. Cook on the grill over hot coals for about 7 minutes each side or until cooked to your liking.

Alternatively cook the chicken under a preheated hot broiler for about the same time.

Remove the chicken from the grill or broiler and place on a board.

With a very sharp knife cut it into bitesize diagonal slices.

Arrange the chicken on top of the salad and sprinkle over the dressing.

Let stand for a few minutes before serving.

Papaya is often cooked or served with poultry or meat in Thailand as a cooling contrast to the spicy dressing. If papayas are difficult to obtain mango pineapple or melon can be substituted.

Serves 4

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