Caribbean chicken salad

1 medium size chicken (approx.1.5kg)
225g/8oz long grain rice
50g/2oz wild rice
3 juicy oranges
3 large bananas
275g/½ pint light mayonnaise
seasoning

4 tablespoons olive oil and 2 tablespoons white vinegar shaken together and well seasoned

To serve

English round lettuce, shredded finely, flaked almonds toasted, parsley chopped

Method:

1. Roast the chicken until the juices run clear. Cool and refrigerate if not using immediately.
2. Carve breast meat into even slices; cut dark meat into cubes or bite-sized pieces. Keep separately.
3. Cook the two types of rice independently, then mix together. Run cold water through rice in a sieve; cool thoroughly.
4. Peel and segment the oranges with a sharp knife over a bowl containing the mayonnaise so that the juice flavours it.
5. Squeeze the membrane of the fruit into the bowl and stir in remaining juice. Season to taste.
6. Slice the bananas and marinate in French dressing.
7. Place shredded lettuce around the edge of a large oval platter.
8. Fold the dark meat, half the banana and half the orange into the rice.
9. Add enough well seasoned mayonnaise to taste. Pile into the centre of the dish.
10. Arrange the chicken breast on top of the rice, overlapping the slices in a line.
11. Group remaining orange and banana slices around the edge of the dish.
12. Spoon remaining mayonnaise over the chicken slices and scatter with flaked almonds.
13. Sprinkle orange segments with chopped parsley