Chicken salad with an asian twist & avocado-miso dressing

How Maurice does it

1. 1

   Cook the chicken breasts in boiling water for about 10 minutes, remove them and shred into small pieces.

2. 2

   Cut the leek into small pieces and briefly sauté in a pan with Liquid Gold.

3. 3

   Add the shredded chicken to the leek and cook for another 5 minutes on low heat, finish with two tablespoons of soy sauce.

4. 4

   For the sauce: put 120 ml Liquid Gold, the whole egg, the mustard and the white wine vinegar in a tall beaker. Place the stick blender at the bottom and, as soon as it starts to thicken, slowly move it upwards until you have a mayonnaise.

5. 5

   Add the white miso and the ripe avocado and blend again until smooth and creamy.

6. 6

   Finely slice the iceberg lettuce and put it in a large bowl.

7. 7

   Add the chicken-leek mixture to the lettuce and spoon about 5 tablespoons of avocado dressing over it; toss to combine. You intentionally keep some dressing aside: store it covered in the refrigerator and use it soon (within a day), because of the raw egg and avocado.

8. 8

   Serve in bowls and sprinkle with black sesame seeds.