1¼ litres chicken stock
4 skinless chicken breasts
5 tablespoons olive oil
3 spring onions, finely sliced
2 large fresh rosemary sprigs, leaves only
1 large clove garlic, finely chopped
1 red chilli, deseeded and finely sliced
16 cherry tomatoes, roughly halved
6 tablespoons breadcrumbs
1 large avocado, chopped
3 cups podded edamame, blanched for 2 mins
2 mozzarella balls, (about 8oz) torn into large chunks
4 cups rocket
1–2 tablespoons balsamic vinegar, to serve (optional)