Chicken and Celery Mustard Salad

• 1/2 slice Chicken (breast, thigh)
• 1 large stalk Celery
• 1/2 Avocado
• 6 Cherry tomatoes
• 1 tbsp Mayonnaise
• 2 tsp Milk
• 1 1/2 tsp Grainy mustard
• 1/2 tsp Sugar
• 1/2 tsp Lemon juice or wine vinegar
• 1 clove Garlic (grated)
• 1 pinch Soup stock granules
• 1 Salt and pepper, black pepper, flour

1. Slice the meat into pieces of equal thickness, season with the salt and pepper and coat with the flour.
2. Put olive oil in a pan and fry the chicken until it's cooked through (I removed the skin this time, but heat the skin first if you decide to keep it on).
3. In the meantime, remove the long stringy fibers from the celery and cut it into bite-sized pieces.
4. Cut the avocado into cubes and cut the cherry tomatoes in half.
5. Put the ingredients marked in a bowl, add everything except the avocado and tomatoes and toss.
6. Finally, add the black pepper, avocado and tomato and mix quickly to finish.
7. If you put the avocado in last, it retains it's shape, but if you prefer it a bit mushy, break it up.

chicken, stalk celery, avocado, tomatoes, mayonnaise, milk, mustard, sugar, lemon juice, clove garlic, granules, salt

Taken from cookpad.com/us/recipes/159040-chicken-and-celery-mustard-salad (may not work)