handful of fresh parsley and a few sprigs fresh thyme, optional
1 1/2 avocados, mashed (1 cup mashed)
1 celery, diced
1 scallion, thinly sliced
1 tablespoon lemon juice
1 tablespoon fresh chopped parsley
1/2 teaspoon dried dillweed
2 teaspoons dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
First, poach your chicken. Season the breasts with salt and pepper and place them in a medium pot. Cover them with water and add the handful of fresh parsley and thyme sprigs to the water. Bring to a boil, and then reduce the heat to low and cover. Cook until the chicken is firm to the touch and cooked through, about 10-15 minutes. Remove the chicken from the water and allow to cool. Chop the chicken; you should have 2 cups chopped chicken.
Put your chopped chicken in a medium bowl. Add the rest of the ingredients and mix well. Serve on bread, on top of greens, or in a wrap. Enjoy!
This is best the first day, but will keep in an airtight container in the refrigerator for 1-2 days.