Chicken melon salad

• 1/2 MELON, cleaned and cubed
• 1/2 HEAD OF LETTUCE, cut
• 1 ONION, chopped
• 4 CUPS OF STOCK
• 2 CHICKEN BREAST FILLETS
• 3 TBSP MAYONNAISE
• 1/2 LEMON, juice and rind
• 1 TSP HORSERADISH, grated

• 1 AVOCADO, peeled and cubed
• 1/2 HEAD OF LETTUCE, cut
• 100 GRAM SHRIMPS
• 1 SMALL CAN OF TUNA, cut in chunks
• 1 SWEET PEPPER, sliced
• 2 EGGS, boiled, peeled and quartered
• 2 TOMATOES, cut in 8
• 1 BANANA, sliced
• 3 TBSP OIL
• 2 TBSP LEMON JUICE

Bring the stock to the boil with the chicken breasts and simmer for three minutes. Switch off the heat and leave the chicken breasts standing with the hot stock for half an hour. Take them out and cut them in cubes. Mix the melon with the lettuce, the onion and the chicken. Beat, for the dressing, the mayonnaise together with the lemon juice and rind and the horseradish and pepper and salt to taste and our this over the salad.

Mix the lettuce with the avocado, the shrimps, the tuna, the sweet pepper, the tomatoes and the banana and put this in a salad bowl. Mix for the dressing the oil with the lemon juice and pepper and salt to taste and pour this over the salad. Arrange the eggs on top.