Chicken Paillard with Avocado, Roasted Shiitake Mushrooms and Mustard Vinaigrette

Serves: 4


1/2 lb. shiitake mushrooms
3 Tbsp. Extra virgin olive oil
2/3 tsp. kosher salt
Mustard vinaigrette (see below)
2 stalks celery, peeled and thinly sliced on the bias
2 ripe, Fresh California Avocados*
2 Tbsp. freshly squeezed lemon juice
4 (1/4-lb.) boneless chicken breasts
freshly ground black pepper
1/2 lb. shiitake mushrooms

Mustard Vinaigrette Ingredients

1 Tbsp. grain mustard
1 tsp. honey
1/2 cup Extra virgin olive oil
3 Tbsp. cider vinegar
1 Tbsp. chopped parsley
1/2 tsp. smoked paprika
1/3 tsp. kosher salt

*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