Chicken Salad with Avocado Pesto

Bring about 1 liter of water to a boil in a pot. Wash the broccoli and divide it into small florets. Once the water boils, add the broccoli florets, reduce the heat, and cook for about 6–7 minutes until al dente.

Meanwhile, heat one tablespoon of rapeseed oil in a pan. Cut the chicken breast into fine strips, season with salt and pepper, and fry in the hot pan over medium heat for about 3–4 minutes on each side until golden brown.

Drain the cooked broccoli and immediately rinse it in cold water to preserve its beautiful green color.