Remove the flesh from both the breasts and the legs of the chicken, and either break it or cut it into chunks, then put in a large bowl.
Cut the avocados in half and remove the stone, then scoop out the flesh, cut it into chunks and add to the chicken.
Peel the mango and cut both cheeks from the stone, cut these into chunks and add to the chicken with the prawns, pecans, Baby Gem leaves and watercress.
Make the dressing by mixing the lemon juice with the avocado oil and seasoning lightly.
Toss the salad gently with half of the dressing, then divide between 4 plates and scatter with the sprouts. Drizzle on the remaining dressing.
© 2005 Peter Gordon. All rights reserved.