Dice the Carrot (1) and Onion (1). Chop the Pistachios (1 handful).
Halve the Boneless, Skinless Chicken Breast (1) and season with Salt (to taste) and Freshly Ground Black Pepper (to taste).
Pan fry the chicken breast with a bit of Olive Oil (to taste). Once cooked, remove and let cool before cutting in small bites.
Open the Avocado (1), remove and the seed and spoon out the avocado. To avoid the shells turning black, you can rub the insides of the avocado peels with a lemon.
Cut the avocado in small bites. Place in a bowl and add juice from the Lemon (to taste). Mix in the carrot, chicken, Corn Kernels (1 handful) and chopped pistachios.
In a small bowl mix Mayonnaise (2 tablespoon), Yellow Mustard (1 teaspoon) and mix together.
Pour the sauce over the salad and mix together. Finally, fill the avocado skins with the salad and serve.