CHICKEN AND PAW-PAW SALAD

Preparation Method :

• Poach the chicken breasts in boiling water for about 15 minutes or until cooked through.
• Remove the chicken with a slotted spoon and set aside to cool.
• To make the dressing, combine the chili, red wine vinegar and olive oil, season well with salt and pepper and set aside.
• Place the chicken breasts on a chopping board.
• Using a very sharp knife, cut the chicken breasts across the grain into thin diagonal slices. Set aside.
• Slice the paw-paw (papaya) and avocado to the same thickness as the chicken.
• Arrange the slices of paw-paw (papaya) and avocado, together with the chicken, in an alternating pattern on four serving plates.
• Arrange the alfalfa sprouts and bean sprouts on the serving plates.
• Garnish with the diced red (bell) pepper and cucumber.
• Serve the salad with the dressing.