**When removing insides of avocados, keep skin in tact as you will use as bowls!
Let chicken sit at room temperature for 15-20 minutes.
Preheat oven to 400 degrees.
Heat a large saute pan (oven proof) over high heat.
Add 2 T extra virgin olive oil to the pan and swirl to coat the bottom of the pan.
Season both sides of the chicken breasts with the ½ tsp kosher salt and 8 turns of black pepper. Add to hot oil and let sear for 2 minutes, flip, and sear for 2 minutes on the other side.
Place the entire saute pan with the chicken into the oven and let cook for 6-7 minutes in the oven or until the chicken barely bounces back.
Let the chicken sit for 5 minutes and then put in refrigerator to chill.
Meanwhile, blend ⅓ cup blackberries, the inside of one avocado, lemon juice, dijon mustard, and salt until well combined.
Once chilled, shred chicken breasts and toss with the blackberry avocado dressing until well coated. Fold in chopped toasted walnuts, celery, lemon zest, and chopped parsley.
Small dice the inside of the remaining avocado and gently fold into mixture. Stuff each avocado half with the chicken salad, top with fresh sliced blackberries and enjoy!
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