Low temperature cooked chicken salad

Remove the central ossicles from the chicken breast and divide it into two parts lengthwise. Salt, pepper and brown in a pan on both sides. Apart prepare an emulsion with oil, marjoram, juice and grated zest of two limes. Season the chicken breasts with the emulsion and continue cooking in the blast chiller preheated to 75ºC for 3 hours, cool directly, always in the blast chiller, for a couple of hours.

Peel the avocado, cut into cubes and season with salt, pepper, oil, a few drops of lemon juice and some sweet paprika. Wash the tomatoes, cut into cubes and season with salt, pepper and oil. Cut the chicken into thin slices and serve with the lime emulsion used for cooking, avocado and diced tomatoes.

Thanks to the blast chilling function of the blast chiller, you can store the cooked chicken breast at low temperature in the refrigerator for a week, fresh as just done. If necessary, all you have to do is slice the necessary amount and season it as you see fit. 

You can also freeze the cooked chicken breast at a low temperature. This way you can store it in the freezer for up to 6 months. If necessary, all you have to do is regenerate it in the blast chiller with the ready meal function, at 70º C for about 50 minutes.