Chicken salad with avocado pesto

METHOD

• 1
  Bring 1 liter of water to a boil in a pot over high heat. Wash the broccoli and break it into small florets. Once the water in the pot starts boiling, add the broccoli florets, reduce the heat to medium and cook for 6–7 minutes.
• 2
  Meanwhile, heat a tablespoon of oil in a pan. Cut the chicken breasts into thin strips, season with salt and pepper, place them in the pan with the hot oil and sauté over medium heat for 3–4 minutes on each side.
• 3
  Drain the cooked broccoli and cool it in cold water.
• 4
  Cut the pre-cooked beetroot into thin strips and place it in a bowl along with salt, pepper, cane sugar, and wine vinegar. Mix and set aside on the work surface.
• 5
  Once the meat is cooked, prepare the avocado pesto. Place the peeled avocados, peeled garlic clove, juice of ½ lemon, 30 ml of water, basil, and salt into a tall blending container and blend thoroughly with an immersion blender.
• 6
  Divide the roasted chicken breasts into 4 plates and serve with cooked broccoli and marinated beetroot. Garnish each portion with fresh basil leaves and serve with avocado pesto.