Ingredients:

  • 2 cups Cooked Chicken Breast (shredded or diced, cold)
  • 2 large Ripe Hass Avocados
  • 2 Tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard (smooth or coarse-ground)
  • 1/4 cup Finely Diced Red Onion
  • 1 large stalk Finely Diced Celery
  • 1/4 cup Chopped Fresh Cilantro or Flat-Leaf Parsley
  • 1/2 tsp Fine Sea Salt (or to taste)
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 Tbsp Olive Oil (extra virgin, optional)

Instructions:

  1. Prepare the chicken: Ensure the chicken is fully cooked, chilled, and either shredded or diced into small pieces (about ½ inch / 1.2 cm). Place the chicken in the large mixing bowl.
  2. Chop Aromatics: Finely dice the red onion and celery. Add them to the bowl with the chicken. Coarsely chop the fresh cilantro or parsley and set aside.
  3. Scoop and Mash: Halve the avocados, remove the stones, and scoop the flesh into a separate, smaller bowl.
  4. Add Acidity and Seasoning: Immediately pour the fresh lemon juice over the avocado (this prevents browning). Add the Dijon mustard, salt, and pepper to the avocado mixture.
  5. Mash: Use a sturdy fork or potato masher to mash the avocado until mostly smooth, ensuring you leave some small, chunky pieces for texture. Do not purée completely.
  6. Combine: Scrape the entire avocado mixture into the large bowl containing the chicken, onion, and celery. If desired, mix in 1 Tbsp of Olive Oil for extra richness.
  7. Fold Gently: Using a rubber spatula, gently fold all ingredients together until the chicken is evenly coated. Fold in the reserved chopped fresh herbs. Taste and adjust seasoning (add more salt, pepper, or lemon juice if necessary).
  8. Chill (Crucial Step): Transfer the Avocado Chicken Salad to an airtight container and refrigerate for a minimum of 20 minutes before serving. This allows the flavours to marry and the salad to firm up slightly. Serve chilled in lettuce cups or on toast.