Chicken Salad with Avocado Pesto

Preparation

• 1
  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.
• 2
  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.
• 3
  Drain the cooked broccoli and immediately rinse it in cold water to preserve its beautiful green color.
• 4
  Cut the pre-cooked beetroot into fine strips and marinate in a bowl with salt, pepper, cane sugar, and white wine vinegar. Let it sit briefly.
• 5
  For the avocado pesto, halve the avocados, remove the pit, and scoop out the flesh. Place it in a tall container with the peeled garlic clove, lemon juice, about 30 ml of water, a handful of basil, and a pinch of salt, then finely blend with an immersion blender.
• 6
  Arrange the fried chicken breast strips on plates and serve with the broccoli and marinated beetroot. Top each portion with the creamy avocado pesto and garnish with fresh basil leaves as desired.