1 head red leaf lettuce
2 bunches watercress
1 bunch cilantro
1 ripe avocado
1 ripe papaya
1 ripe mango
2 oranges
2 nectarines
1 lime
1 c. extra virgin olive oil
2 chicken breasts, boned
Salt & pepper to taste

Wash and dry lettuce. Clean cilantro and break into small sprigs, discarding stems. Peel avocado, papaya and mango and slice them. Peel and section oranges, removing white membranes. Slice the nectarines. Juice the lime and mix the juice with olive oil. Marinate all the fruit together with the lime and oil for at least 30 minutes. Sprinkle the chicken with salt and pepper and grill it over hot charcoal until golden brown, 3 to 5 minutes per side. Slice the chicken across the grain and keep it warm.

TO ASSEMBLE: Place lettuce and watercress on platter. Arrange the fruit on the lettuce and top with sliced chicken. Pour over any remaining marinade and garnish with the cilantro sprigs.

NOTE: If you can't cook the chicken on a grill, broil it in the oven broiler rather than baking it.