2 ripe Del Rey California Avocados, divided
1½ lb cooked chicken breast or thigh, diced or shredded
¼ cup mayonnaise
2 tbsp Greek yogurt, optional
Zest of 1 lemon
2 tsp fresh lemon juice
½ cup celery, finely diced
¼ cup red onion or shallot, very finely minced
2 tbsp fresh parsley, chopped
1 tsp fresh dill or chives, chopped
¾ tsp kosher salt, or to taste
½ tsp freshly ground black pepper
¼ tsp garlic powder
Pinch cayenne or Aleppo pepper, optional
Prep Time: 25 mins
Servings: 4
1 In a large bowl, gently mash 1 avocado with the mayonnaise, Greek yogurt (if using), lemon zest, and lemon juice. Mix until creamy but still slightly textured.
2 Add the cooked chicken to the bowl and gently fold until evenly coated with the avocado dressing.
3 Fold in the celery, red onion or shallot, parsley, and dill or chives until well combined.
4 Dice the remaining avocado and gently fold it into the salad, keeping the pieces intact.
5 Season with salt, black pepper, garlic powder, and optional cayenne or Aleppo pepper.
6 Cover and refrigerate for 10–15 minutes to allow flavors to meld.
7 Enjoy in lettuce cups, sandwiches, or over mixed greens!
To learn more about Del Rey Avocado, visit www.delreyavocado.com
