INGREDIENTS

1 whole chicken breast, split

Cold water

2 tablespoons salt

1/8 teaspoon crushed dried red pepper

2 ripe avocados, peeled and cut into 2″X4″ strips

1-1/4 cups peeled, seeded and coarsely diced tomato

1-1/2 cups coarsely chopped fresh coriander

PROCEDURE

In skillet, pour water over chicken and boil for 5 minutes. Drain and rinse. In another skillet, simmer chicken, 6 cups of water, salt and red pepper; cook until chicken is tender. Bone and skin chicken . Tear flesh into strips. For each serving: Arrange 1/4 of chicken, avocado and tomato in separate mounds in bottom of shallow soup plate then sprinkle with coriander. Heat broth to boiling and pour over soup plates. Serve immediately.