. Chop the
Pistachios (1 handful)
Boneless, Skinless Chicken Breast (1)
and season with
Salt (to taste)
Freshly Ground Black Pepper (to taste)
Pan-fry the chicken breast with a bit of
Olive Oil (as needed)
. Once cooked, remove and let cool before cutting in small bites.
, 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 into small bites. Place in a bowl and add juice from the
Lemons (to taste)
. Mix in the carrot, onion, chicken,
Corn Kernels (1 handful)
and chopped pistachios.
In a small bowl mix
Mayonnaise (2 Tbsp)
Yellow Mustard (1 tsp)
and mix together.
Pour the sauce over the salad and mix together. Finally, fill the avocado skins with the salad and serve.