If you don’t have leftover chicken, cook the chicken breast by pan-searing or baking it. Once cooked through, allow it to cool slightly before shredding or dicing it into bite-sized pieces.
Combine the Ingredients:
In a large bowl, combine the shredded chicken, diced avocado, red onion, celery, and cilantro. Toss gently to mix everything together, ensuring the avocado is evenly distributed without mashing it too much.
Make the Dressing:
In a small bowl, whisk together the Greek yogurt, Dijon mustard, lime juice, salt, and pepper (and garlic or onion powder, if using). Adjust the seasoning to taste.
Mix the Salad:
Pour the dressing over the chicken and avocado mixture. Gently toss until everything is well-coated with the creamy dressing.
Serve:
Serve the avocado chicken salad on a bed of lettuce, as a sandwich, or with whole-grain crackers on the side. Enjoy immediately for the freshest flavor.
Serving and Storage Tips:
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