Ingredients:

  • 3 cups (approx. 450 g) cooked chicken breast, shredded or diced
  • 1/4 cup (30 g) pecans or walnuts, toasted and roughly chopped (optional)
  • 2 medium (approx. 300 g) ripe Haas avocados, pitted and scooped
  • 2 tablespoons (30 ml) fresh lemon or lime juice
  • 1 tablespoon (15 ml) extra virgin olive oil (optional)
  • 1/2 cup (60 g) celery, finely diced
  • 1/4 cup (30 g) red onion, very finely minced
  • 2 tablespoons (5 g) fresh dill, chopped
  • 1 tablespoon (3 g) fresh chives, finely snipped
  • 1 teaspoon (5 g) fine sea salt, or to taste
  • 1/2 teaspoon (2 g) freshly ground black pepper
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Prepare the Chicken and Crunch: Ensure the chicken is cool. Shred or dice the cooked chicken and place it into the large mixing bowl. Add the chopped nuts (if using), celery, and red onion to the chicken bowl.
  2. Create the Avocado Base: Place the scooped avocado flesh in a separate bowl. Add the lemon/lime juice, olive oil (if using), salt, pepper, and cayenne (if desired). Mash the mixture with a fork until mostly smooth, ensuring the acid is fully incorporated.
  3. Combine and Integrate: Pour the seasoned avocado mixture over the chicken base. Using a spatula, gently fold the ingredients together until the chicken is evenly coated in the green dressing. Stir in the fresh dill and chives.
  4. Chill and Adjust: Cover the bowl tightly and refrigerate the salad for a minimum of 30 minutes to allow the flavors to marry. Taste the chilled salad and adjust seasoning (salt, pepper, or citrus) as needed before serving.