Step 1

Bring a medium pot of salted water to the boil. If your chicken breasts are large slice them into 2-3 pieces. Place chicken in the pot and simmer rapidly for 8-10 minutes until the chicken is cooked through. You’re aiming for 73C (165F) when tested with a meat thermometer. Or when no longer pink in the middle if you cut through one to test.

Step 2

When the chicken is cooked, place in bowl and allow to rest and cool for a few minutes. Then either slice or carefully use 2 forks to shred the chicken into bite sized pieces.

Step 3

Place coleslaw mix / salad leaves on a serving platter or divide between two plates. Top with chicken then spoon over the sour cream and sprinkle over the jalapenos.