Chicken salad with asian twist & avocado miso dressing

Zo doet Maurice het

1. 1

   Boil the chicken breasts in boiling water for about 10 minutes, then remove and pull apart into small pieces.

2. 2

   Slice the leek into small pieces and fry briefly in a pan with olive oil.

3. 3

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

4. 4

   For the sauce, combine 200 ml olive oil, the whole egg, mustard and white wine vinegar in a tall jug. Place the hand blender at the bottom and, once it starts to thicken, slowly move it up to make a mayo.

5. 5

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

6. 6

   Shred the iceberg lettuce and place it in a large bowl.

7. 7

   Add the chicken and leek mixture to the lettuce and top with about 5 spoons of the avocado dressing, tossing to combine. Save the rest of the dressing for other dishes.

8. 8

   Serve in bowls and sprinkle with black sesame seeds.