Chicken, mint, avocado and pawpaw salad

Ingredients

½ cup	Coconut milk
6	Chicken thighs, skinned and boned (Main)
2	Limes, juiced, plus zest of 1
2 tsp	Palm sugar, grated
1 Tbsp	Rice bran oil
3 tsp	Fish sauce
3 tsp	Sesame oil
½ cup	Mint leaves
1	Pawpaw (Main)
1	Avocado

Directions

1. Slice the chicken and put in a bowl. Add the coconut milk, sugar, lime juice, zest and fish sauce, mix and let marinate for at least an hour.
2. In a pan, heat the rice bran and sesame oils. Remove the chicken from the marinade and cook covered for 10 to 15 minutes over a medium high heat.
3. Check and stir a couple of times. Let cool.
4. Halve the avocado, remove the stone, peel and slice. Repeat with the pawpaw.
5. Gently combine all the ingredients with the mint leaves and serve.