Main course

Prepare the chicken ahead of time so that it can cool. Wash the chicken breast and dry it thoroughly with kitchen roll. Cut it in half, remove the bones and slice it into strips. Place it in a bowl and season with salt, pepper, cumin powder and a glass of lager. Cover and leave to marinate in the fridge for at least 30 minutes. Peel the onions and cut them into segments. Heat a griddle over strong heat and grill the onions for a couple of minutes. Drain all the marinade from the chicken and add it to the onions. Brush with Zucchi 100% Italian soybean oil and cook briskly in a frying pan, stirring frequently, for about 5 minutes, until the meat is thoroughly cooked. Transfer to a plate and leave to cool.

Prepare the ginger sauce. Place the grated rind and juice of the lime, a teaspoon of mustard, a teaspoon of grated ginger and a pinch of salt in the blender jug. Blend, dribbling in about half a glass of Zucchi 100% Italian soybean oil, to make a smooth sauce.

Wash the baby salad leaves and drain them thoroughly. Peel the avocado and cut it into segments. Arrange all the ingredients in a wide bowl, add the chicken strips and dress with the ginger sauce, then serve immediately.