Chicken prep

1.  In a bowl mix in some paprika pepper, white pepper, Suya/ barbecue spice, appropriate bouillion cubes, some thyme,  ketch up and a little oil.
2. Coat your clean chicken breasts with this mixture and cut on half of the chicken into cubes before frying and leave the other half whole.
3. Pan fry the whole chicken, then follow suite with the cut cubes and set aside.

Vegetable Layering

1. Cut your Irish potatoes into smaller cubes and boil
2. Boil your macaroni/penne pasta and set aside. 
3. Shred your cabbage and carrots  into smaller pieces 
4. Cut your Cucumber into small cubes 
5. Cut your tomatoes into rings or any other desired shape
6. Boil your eggs and cut into slices 
7. Arrange/ Line up your prepped veggies  and chicken in serving containers to prepare for proper layering 
8. Get a clean salad tray {preferably with a drainer to accomodate fluid dripping} and commence with your layering of ingredients 
9. Start with a first layer of your cabbage, closely followed by the carrot, next a layer of Cucumber.
10. Add in some of the sweet corn, red beans, cooked macaroni and Potatoes. Add your Raisins and chicken 
11. Commence with a second layer of ingredients in the same sequence as the first, push it to a third layer if ingredients are still available.
12. Garnish with your egg slices, tomato rings and some Large chicken breast sizes.
13. Your Chicken vegetable salad is ready!