Bring a medium pot of salted water to the boil. If your chicken breasts are large slice them into 2-3 pieces. Place chicken in the pot and simmer rapidly for 8-10 minutes until the chicken is cooked through. You’re aiming for 73C (165F) when tested with a meat thermometer. Or when no longer pink in the middle if you cut through one to test.

When the chicken is cooked, place in bowl and allow to rest and cool for a few minutes. Then either slice or carefully use 2 forks to shred the chicken into bite sized pieces.

Place coleslaw mix / salad leaves on a serving platter or divide between two plates. Top with chicken then spoon over the sour cream and sprinkle over the jalapenos.