Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.
Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer. Remove from the oven and set aside to cool.
In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well.
When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.
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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 218 (53%)|
|Amt Per Serving||% DV|
|Total Fat 24.2g||32 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 97.9mg||30 %|
|Sodium 397.7mg||14 %|
|Potassium 422.9mg||11 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 10.7g|
|Protein 35.6g||51 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 408
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