Quinoa and Chicken Breast Salad

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Use only the white part of the watermelon rind and cut it into small cubes. Peel the tomato, remove the seeds, and cut into small cubes.
2. Cook the chicken breast sous vide and cut into bite-size pieces.
3. Cube the potato, eggplant, onion, green bell pepper and asparagus, and stir-fry them with the chicken breast.
4. Lightly reduce the black raspberries in a pan, then mix in the lemon juice to make the black raspberry sauce.
5. Ring the plate with quinoa, then layer the chicken breast, potato, eggplant, onion, green bell pepper and asparagus, placing the tomato, watermelon and ricotta cheese between the layers.
6. Lightly place quinoa on top and finish with the lettuce, plain yogurt and baby greens.