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17 December 2012,21:49 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

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.


  • 8 skinless, boneless chicken breasts
  • 2 red chili, deseeded and chopped
  • 50 ml red wine vinegar
  • 150 ml Cooking Oil
  • 2 paw-paw (papaya), peeled
  • 2 avocado, peeled
  • 200 grams alfalfa sprouts
  • 200 grams bean sprouts
  • Salt to taste
  • Pepper

To Garnish

  • Diced red (bell) pepper
  • Diced cucumber

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