Tartlet of poached chicken with avocado and blueberries
Heat the chicken broth against the boil and cook the chicken breast for 15 minutes. Remove the chicken from the pan and allow to cool slightly.
Sprinkle the avocado cubes with half of the lemon juice. Pull the chicken fillet with two forks into stringy pieces (pulled chicken).
Mix in the rest of the lemon juice, the chopped chives, walnuts, sour cream, salt and pepper.
Put the cooking ring on a plate. Put a layer of avocado cubes in it and press gently with the back of a spoon. Spoon the chicken salad and press it slightly.
Divide the blueberries over it, remove the cooking ring and garnish with sprits of chives. Make 3 more tarts. Tasty with toast.
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