Chicken salad in avocado halves

Ingredients:

• 900 g skinless chicken breast fillet
• Coarse salt and freshly ground pepper
• 2 tbsp. l. olive oil
• 1 cup mayonnaise
• 1 teaspoon crushed garlic
• 1/2 tsp Dijon mustard
• 1/2 cup finely diced celery stalks and 1/4 cup chopped celery leaves
• 1/3 cup finely chopped red onion
• 3 tablespoons chopped fresh parsley and tarragon leaves
• 1/2 teaspoon celery seeds
• 1/4 tsp ground cayenne pepper
• 2 - 3 avocado, cut in half and remove the seeds

Preparation:

1. Preheat oven to 200°C. Rinse chicken breasts under cold water, then pat dry. Rub the meat with 2 teaspoons of salt and 1/2 teaspoon of ground pepper.
2. Heat olive oil in a skillet with a removable handle. Place the chicken breasts in the skillet and fry for 2 minutes. Flip the chicken over and return the skillet to the oven. Bake for 10-15 minutes, until the inside of the chicken reaches 165-175°F (72-74°C).
   
   Remove chicken breasts from the oven and cool to room temperature.
3. In a large bowl, combine mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds, and cayenne pepper. Mix thoroughly.
4. When the chicken is cool enough to handle, cut it into cubes. Mix the chicken with the salad and refrigerate.
   
   Serve chicken salad in avocado halves.