Bereiding

Boil the chicken in water with salt and pepper grains, the carrot and the onion until you have a nice chicken stock. Take the chicken out of the soup and pluck the meat.

For the sauce, put the following in a blender and mix it until you have a smooth sauce: garlic, salt, pepper, mayonaise, olive oil, a quarter of the lemon, half the parmesan cheese, 3 drops of worcestersauce, and half an avocado.

Put the green salad on the bottom, slice the remaining avocados on top of it, as well as a good part of the chicken and the rest of the parmesan in this strips. Add the croutons on top and mix the sauce through the salad (or serve the sauce apart).