Chicken Salad with Avocado Pesto and Beetroot

Bring 1 liter of water with a pinch of salt to a boil in a pot. Wash the broccoli and cut into small florets. Once the water is boiling, add the broccoli florets, reduce the heat to medium, and cook for 6–7 minutes. Then drain and rinse in cold water to preserve the green color.

In the meantime, heat the rapeseed oil in a pan. Cut the chicken breast into thin strips, season with salt and pepper, and fry in the hot pan over medium heat for 3–4 minutes on each side until golden brown.

Cut the pre-cooked beetroot into thin strips and marinate in a bowl with salt, pepper, cane sugar, and white wine vinegar. Set aside.