Avocado filled with chicken-pesto salad

1. Slice the chicken into small cubes.
2. Cut the avocados all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin with a spoon and cut the flesh into cubes. Reserve the skins.
3. Mix the avocado in a bowl with the chicken and the pesto.
4. Slice the tomato.
5. Fill the 4 avocado skins with the chicken-pesto salad. Garnish with a salad leaf and some tomato slices.

Garnish tip: Add an elegant touch by garnishing the dish with an EAT ME edible flower.