1/2 lb. shiitake mushrooms

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3 Tbsp. Extra virgin olive oil

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2/3 tsp. kosher salt

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Mustard vinaigrette (see below)

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2 stalks celery, peeled and thinly sliced on the bias

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2 ripe, Fresh California Avocados*

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2 Tbsp. freshly squeezed lemon juice

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4 (1/4-lb.) boneless chicken breasts

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freshly ground black pepper

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1/2 lb. shiitake mushrooms

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1 Tbsp. grain mustard

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1 tsp. honey

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1/2 cup Extra virgin olive oil

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3 Tbsp. cider vinegar

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1 Tbsp. chopped parsley

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1/2 tsp. smoked paprika

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1/3 tsp. kosher salt

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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.