Thai chicken salad

• 2 large limes, juice and some zest
  
• 1 small knob of ginger grated
  
• 1 clove garlic finely chopped
  
• 1 Thai chilli chopped
  
• 15gms palm sugar
  
• 25ml Tamari
  
• 200g green paw paw
  
• 150g carrot, peeled and grated
  
• ¼ head of wombok (Chinese cabbage) shredded
  
• 100g bean sprouts
  
• 4 large sprigs mint and basil chopped coarsely
  
• 50g macadamia nuts, slightly toasted
  
• 250g organic chicken breasts, skinless

• Combine lime, sugar, tamari, chilli, ginger, garlic and half the chopped herbs for dressing. Mix all raw ingredients with some dressing.
  
• Marinate the chicken with some of the dressing for 1-2 hours.
  
• Steam or gently bake chicken for 10-12 minutes, cool slightly and slice.
  
• Arrange salad on a plate, top with the chicken, drizzle with herbs, some dressing and chopped macadamias.