- 4
- 25 mins
- 65 mins
Ingredients
- 2 lbs boneless, skinless chicken breasts
- Kosher salt and freshly ground pepper
- 2 tbsp EVOO
- 1 c mayonnaise
- 1 tsp minced garlic
- 1/2 tsp dijon mustard
- 1/2 c finely diced celery stalks, plus 1/4 c chopped celery leaves
- 1/3 c finely chopped red onion
- 3 tbsp chopped mixed fresh herbs
- 1/2 tsp celery seeds
- 1/4 tsp cayenne pepper
- 2-3 avocados, halved and pitted
Preparation
Step 1
Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 tsp salt and 1/2 tsp pepper.
Heave the olive oil in a 12" ovenproof saute pan over high heat. Add the chicken and cook 2 mins. Turn the chicken over and immediately place the pan in the oven. Roast 10-15 mins, or until the chicken reaches 165 degrees F. Remove from oven and set aside to cool.
In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well.
When the chicken is cool enough to handle, cut it into 1/2" dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.