Chef's Quick Tip: Asian chicken salad

Chef Michel Nischan, co-founder of Wholesome Crave and Wholesome Wave, shows Tina Redwine how to make an Asian chicken salad.
8 to 12 ounces of leftover rotisserie chicken, shredded
3/4 cup Asian style mustard-mayo
1/2 cup thinly sliced bok choy or celery
1/2 cup chopped cashews
1/4 cup freshly sliced basil leaves
2 tablespoons Sake
2 avocados
Fresh basil leaves or sprigs for garnish
Combine the shredded chicken, mustard-mayo, and cashews in a medium mixing bowl.
Slice the bok choy and basil leaves, then add to the bowl and mix well. Set aside.
Cut the avocadoes in half and remove the pits. Using a sharp paring knife or kitchen knife, slice into the avocados to make cross marks, being sure to cut the flesh to the skin, but not to cut the skin. Lightly press the avocados into the countertop to flatten the bottom of the avocado halves so they don’t roll.
Scoop the chicken salad into each of the avocados.
Place some additional Asian-style mustard in a small mixing bowl and whisk in the sake to make it sauce consistency.
Plate one of the avocados, drizzle with some sauce, and garnish with a basil sprig.