STEP 1: PREPARATION AND COOKING OF CHICKEN BREAST
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.
STEP 2: SALAD PREPARATION AND FINISHING
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.