Bring salt water to the boil. Add rice and let it swell for about 20 minutes. In the meantime, stir yoghurt, salad cream, milk and vinegar until smooth. Season to taste with salt, cayenne pepper and sugar.
Wash the chicken fillets, dab dry and season with salt and pepper. Heat oil in a pan and fry the chicken fillets in it for about 8 minutes on both sides at medium heat. Remove and put aside.
Pour the rice into a sieve, drain and allow to cool. In the meantime peel and halve the kiwis and cut them into thin slices. Halve papaya lengthwise and remove the seeds. Peel the fruit halves. Cut 1 papaya into small cubes.
Mix rice with yoghurt dressing. Cut the chicken filet into cubes. Fold chicken cubes, kiwi slices, except some for garnishing, and diced papaya into the rice salad. Arrange the rice salad in the papaya halves.
Garnish a plate as desired with lettuce leaves and kiwi slices and arrange the papaya halves on top. Garnish with mint.