• 3 whole boneless chicken breasts, cooked and sliced
• 2 ripe papayas, peeled and sliced
• 2 ripe avocados, peeled and sliced
• ½ cup fresh lime juice
• ¾ cup walnut (or olive) oil
• zest of one lime, finely grated
• ½ cup coarsely chopped walnuts
• ½ cup watercress leaves
• Salt and pepper, to taste

On individual plates, alternate chicken, papaya and avocado.

Whisk the lime juice, oil, lime zest and salt and pepper together in a bowl.

Spoon the dressing over each salad then sprinkle with walnuts and watercress leaves.

Serve.