1. In a pot of boiling salted water, add pasta and cook as per packet directions.
  2. Add dressing ingredients into a jar and shake to combine. Pour over cooled pasta and set aside.
  3. Rub chicken breast with salt and pepper. Place into a medium saucepan, pour cold stock and coconut milk over the breasts until covered. Add ground allspice, ginger and bayleaf, then turn the heat to medium. Simmer for 5 minutes.
  4. Turn over the breast, cover with a tightly fitting lid, and remove from heat. The chicken breasts will continue to cook gently in the hot water. When cooked, remove from the liquid and shed into bite size pieces.
  5. Prepare the fruit and vegetables
  6. Add chicken, fruit and vegetables to the dressed pasta and toss to combine.
  7. Serve and enjoy with friends and family.