Shredded chicken, pawpaw and celery salad

Shredded chicken, pawpaw and celery salad

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  • 4
  • Easy
  • Carb Conscious Fat conscious Health conscious
  • 30 minutes
  • 15 minutes
  • Radford Dale Chardonnay 2008


  • 4 skinless chicken breasts
  • 1 cup organic chicken stock
  • 2 - 3 spring onions, shredded
  • A few celery leaves
  • 1 fresh chilli
  • For the Asian dressing, mix together:
  • 3 T fish sauce
  • 3 T fresh lime or lemon juice
  • 1 T rice vinegar
  • 1 clove garlic, crushed
  • 1 fresh red chilli, chopped
  • 1/3 cup coconut milk
  • 1 T palm or demerara sugar
  • For the salad:
  • 2 cups shredded firm pawpaw or mango
  • 1 cup peeled and shredded celery sticks
  • 3 - 4 spring onions, shredded
  • 1/4 - 1/3 cup roughly chopped roast macadamia nuts

Cooking Instructions

In a saucepan over a medium heat, bring the chicken breasts, stock, spring onion, celery leaves and chilli to a bubble, then turn off the heat, cover and leave until just cooked but still moist and cool enough to handle.

Shred the chicken and mix with the Asian dressing.
Turn onto a platter or into a bowl and pile on the salad ingredients.
Only toss at the table before serving to ensure the components retain their texture.
Cook’s note: Make the salad more substantial by adding noodles. Use ready-cooked Chinese noodles heated in the leftover chicken stock to inject more flavour. Do drain well though, so as not to dilute the dressing.

Per serving: 1017.7 kJ, 26.4 g protein, 9.2 g fat, 14.9 g carbs

TASTE’s take:
This recipe does include more ingredients than the rest, but it's easy enough to make.  The thin soupy dressing bathes the shreds of chicken, infusing flavour.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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