Apple and Avocado Chicken Salad

Pat dry and season generously the Boneless, Skinless Chicken Breasts (2) .

In a pan with some hot Oil (to taste) , pan fry the chicken until cooked. Turn over only when one side has browned. If there is no blood in the juice then the chicken is cooked.

Let the chicken cool enough to shred into a large bowl.

Finely mince the Shallot (1) .

Dice the Granny Smith Apple (1) .

Core and dice one Avocado (1) and transfer to the bowl of shredded chicken.

Roughly chop the Fresh Parsley (1/4 cup) and add to the blender.

Finely mince the Garlic (1 clove) with some salt then add to the blender. The salt helps make a fine garlic paste. Use your knife to scrape down and chop to make the paste.

In the blender, add the other Avocados (2) , add the Lemons (3 Tbsp) , Buttermilk (1 cup) , Water (1/2 cup) , and some Salt and Pepper (to taste) .

Fold some dressing with the chicken. Save leftover dressing in the fridge for up to 3 days and use as a dipping sauce.

If using Radishes (to taste) , slice them thinly with a madeline.

Toast some Italian Bread (4 slices) and top with chicken and a bit of radish.