Air Fryer - Season Chicken Breasts with Salt and Pepper and place into Air Fryer. Cook at 340 degrees for 15 minutes. When time is up, wait 5 minutes and then remove Chicken from Basket.orPressure Cooker - Season Chicken Breasts with Salt and Pepper and place into Pressure Cooker. Add just enough liquid (broth/water) to cover chicken. Lock on lid, close Pressure Valve and cook on Low Pressure for 3 minutes. When Beep sounds, wait 10 minutes and then slowly release the rest of the pressure.
Allow Chicken to fully cool and then dice into cubes.
Remove the threads from the Celery and then dice. Dice up the Grapes, Apples and Pecans and add to a Bowl.
Add Salt and Mayonnaise and combine. Add diced Chicken and combine. Taste and add more Mayonnaise or Salt, as needed. Place in refrigerator for one hour.
Lightly toast Bread and pile on Pecan Chicken Salad. Top with sliced Avocados and place top slice of Bread.
For a change of pace, add 1/2 teaspoon of Ground Curry to Chicken Salad.