Chicken Salad (recipe follows)

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1 Fresh California Avocado, thinly sliced

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4 ciabatta buns

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8 oz. boneless, skinless chicken breasts

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6 oz. boneless, skinless chicken thigh

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1 celery stalk, finely diced

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1/4 red bell pepper, seeded and finely diced

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2 Tbsp. mayonnaise

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1 Tbsp. Dijon mustard

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1 bunch fresh tarragon, chopped

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As needed Salt and pepper to taste

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.