• Preheat oven to hot 210°C. Place chicken in an ovenproof dish and coat with the combined oil, soy sauce and honey. Cover with foil and bake for 15 minutes, until tender. Cool, then slice the fillets into thin strips. set aside.
• meanwhile, cut the capsicum, zucchini and celery into 5 cm long, thin strips. Place in a large bowl with the onion and coriander. Add chicken; mix well. chop the pawpaw into 2 cm cubes; gently stir into the salad.

Ginger Dressing

• Place the ingredients in a jar and shake well to combine. Pour over the salad and carefully fold through. Scatter the macadamia nuts on top and serve.