Hyde Park Chicken Salad


3 breasts (about 2 lbs) – bone in, with skin split chicken breasts
1 cup mayonnaise
1 ½ tsp Dijon mustard
2 tbsp Chopped basil
2 tbsp terragon – picked off stem, chopped
1/3 cup Green onions – chopped
Pinch Salt & Pepper
1 large Avocado – diced
1 ½ cups Croutons


Salt & pepper chicken breasts and roast in 350 oven for about 30 minutes. Once done, remove bone, skin and large dice.

In large bowl with diced chicken, add mayonnaise, Dijon mustard, basic, tarragon, green onions, salt & pepper to taste – mix together well. Add croutons – mix in. Fold in avocado last being careful not to mash the avocados. Refrigerate for at least 1 hour before serving.