Instructions: Rinse the chicken under cold running water and trim away any excess fat and membranes. Place the chicken in a heavy frying pan with the crushed chile, wine, and chicken stock, cover, and poach over medium heat for 20 minutes or until the chicken is done. Drain and let the chicken cool, then dice. (Reserve the stock and add to your soup pot, the crushed chile will give your soup a great zing.)

Core and dice the apples with the skin on. Place the apples and jicama in a salad bowl, pour the lemon juice over them, and stir to coat. Add the jalapenos, pecans, parsley, allspice, cardamom, salt, pepper, yogurt, honey, and chicken and mix well.

Spoon the salad onto lettuce leaves and place bell pepper rings on top of the salad with a jalapeno ring inside each bell pepper ring.

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