Lightly roasted chicken breast with summer salad

1. Heat the smoked chicken breast in the oven at 120°C or place it on the grill until it reaches an internal temperature of 72°C. It is also fine to serve the smoked Bjäre chicken breast cold.
2. Rinse the beetroot thoroughly. Take two beetroot for garnishing the salad and grate them finely. Add them to cold water and boil the remaining beetroot in salted water until they are soft.
3. While the beets are cooking, peel two artichokes and add them to cold water. The remaining artichokes are roasted in the oven at 175°C with plenty of butter, rapeseed oil, salt and pepper until they are soft.
4. Drain the water from the beets and rinse under cold water. Peel them while they are still warm. Place in a bowl and season with salt, pepper and apple cider vinegar.
5. Peel the red onion and cut it into boats. Place the onion in a bowl and add apple cider vinegar, salt and pepper. Let it sit and infuse until it’s time to serve. Peel the watermelon and place it in a bowl. Rinse the lettuce.
6. Arrange the salad in a large bowl or plate. Add the beets and artichokes. Add the rocket salad, red onion, herbs, watermelon, mustard flowers and mustard seeds. Crumble the goat cheese over the salad. Cut the smoked Bjärekyckling breasts into smaller pieces and place on the salad.
7. Top the dressing with 100 grams of butter. Add three tablespoons of apple cider vinegar and pour over the salad at serving time.
8. Serve with freshly baked focaccia if you like.