3 lb. chicken breast halves, on the bone and brined (see make ahead brine recipe below)

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1 cup aioli (see make ahead recipe below)

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2 Tbsp. sliced celery leaf, (from tender inner celery stalks)

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2 Tbsp. sliced parsley

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1/2 cup Finely diced red onion

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2 tsp. strained fresh lemon juice

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2 small lemons, zested

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1/2 tsp. Dijon mustard

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2 tsp. salt

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1/8 tsp. ground black pepper, or to taste

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2 ripe, Fresh California Avocados, halved and seeded

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As needed Fresh chives, chopped finely for garnish

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4 qt. water

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1 cup salt

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1 cup brown sugar

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2 egg yolks

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1 1/4 tsp. minced garlic

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1/4 lemon, juice only

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1/4 Tbsp. Dijon mustard

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2 Tbsp. apple cider vinegar

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1 1/2 cups canola oil

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1/8 tsp. salt, or to taste

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1/8 tsp. pepper, or 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.