Place the white wine, lemon juice and vegetable stock in a saucepan and bring to a slow simmer. Drop the chicken in the mix and cover with a lid. Slowly cook for 30 to 40 minutes. Remove from the broth and cool.
Mix the leaves and the berries and shoots. Add the avocado and top with the cooled and chopped chicken. Drizzle with olive oil and lemon. Season well.