Brazillian Chicken Breast Salad
Source: The New Chicken Breast Cookbook by Diane Rozas

2 boneless and skinless chicken breasts, halved
salt and pepper, to taste
2 green bell peppers\raw, seeded and very thinly sliced
1 red bell pepper\raw, seeded and very thinly sliced
1/2 cup hearts of palm, cut into 1/2 inch slices
1 banana, cut into 1/4 inch slices
1/3 cup extra virgin olive oil
1/3 cup orange juice
2 Tbs. lime juice
1/4 cup red wine vinegar
1 tsp. red chili pepper flakes
1/8 tsp. cayenne
1 tsp. Tabasco sauce
1/8 tsp. sugar

Preheat oven to 375°F. Place chicken breasts in a baking pan and sprinkle with a scant amount of salt and pepper.

Bake 8-10 minutes, or just until done. Let cool and cut julienne. Combine the chicken, peppers, hearts of palm, and banana in a mixing bowl, tossing gently. Season with salt and pepper to taste. For the dressing, combine remaining ingredients in a blender. Drizzle half the dressing over the chicken mixture and toss to coat well.

Chill well before serving. Pass the remaining dressing on the side.