Cook 400 g of chicken breast with a light spray of olive oil until fully cooked and golden, then let it cool slightly.

Blend the cooked chicken breast into small shredded pieces using a blender.

Add 2 tablespoons of extra-virgin olive oil and 1 tablespoon of lemon juice to a large salad bowl.

Stir 2 tablespoons of plain skyr and 1 tablespoon of hummus into the dressing until creamy.

Chop 2 hard-boiled eggs and add them to the creamy dressing.

Thinly slice 200 g of white cabbage and 1/2 fennel bulb with the mandoline slicer.

Slice 1/2 cucumber and 1 large shallot with the mandoline slicer.

Chop 1/2 head of romaine lettuce and dice 1/2 avocado.

Add the sliced vegetables, lettuce, avocado, and shredded chicken to the salad bowl.

Toss the salad thoroughly with clean hands until the dressing coats every ingredient.

Finely slice 1 spring onion and scatter it over the salad.

Season with sea salt and black pepper, then finish with the remaining olive oil before serving.

Add the mixed chicken.

Mix everything with your hands.

Add a little spring onion.

Add a last drizzle of olive oil.