Grilled Avocado & Chicken Salad

Brought to you by Operation BBQ Relief

1 (6 oz)	Chicken Breast, split lengthwise
1-1/2 tsp	Kosher Salt
1/8 tsp	Ground Black Pepper
1 large	Green Skin Avocado
1 tsp	Extra Virgin Olive Oil
1/2	Lemon Juice
1/2 tsp	Operation BBQ Relief Cajun Bayou Rub
1/4 cup	Diced Celery, 1/4 inch dice
(2) 1/4 cup	Green Onion, sliced
1 tsp	Yellow Mustard
1/2 cup	Mayonnaise
Dash of Operation BBQ Relief Cajun Bayou Rub"

Preheat grill to medium-high.
Season both sides of the chicken breast with 1/2 tsp kosher salt and ground black pepper.
Place the chicken breast on a well-oiled cooking grid.
Grill chicken breast for 9 to 10 minutes, flipping half way through, until the internal temperature reaches 165°F.
Remove the chicken from the grill and place on a cutting board.
Cut the avocado in half lengthwise & remove the pit.
Drizzle both halves of the avocado with olive oil & salt.
Place the avocado on the grill to achieve grill marks. Remove and allow to cool.
Score the inside of the avocado into 1/2 inch cubes to make it easier to eat.
Dice the chicken into 1/4 inch size pieces and place into a mixing bowl.
Place 1/4 tsp salt, pepper, Operation BBQ Relief Cajun Bayou Rub and squeeze the fresh lemon juice over the chicken.
Add the diced celery, sliced green onion, yellow mustard, and mayonnaise.
Mix salad well and place in the center of the avocado & piling high.
Place the avocado on a plate and sprinkle with a little Operation BBQ Relief Cajun Bayou Rub and sliced green onion for garnish.
Serve and enjoy.