Chicken Salad with Avocado Pesto

INSTRUCTIONS

• 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 hot oil, and fry 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, brown sugar, and white wine vinegar. Mix and set aside on the work surface.
• 5
  Once the meat is fried, prepare the avocado pesto. In a tall mixing container, place peeled avocados, a peeled clove of garlic, juice from ½ lemon, 30 ml of water, basil, and salt and blend everything thoroughly with a hand blender.
• 6
  Divide the fried chicken breasts onto 4 plates and serve with cooked broccoli and marinated beetroot. Garnish each portion with fresh basil leaves and serve with avocado pesto.