Ingredients

The following ingredients have 4 Servings
  • 7 cups Rotisserie Chicken - store bought and chilled (white and dark meat chopped)
  • 1 cup Celery, chopped (about 2 stalks of celery)
  • 1 cup Red Bell Pepper (chopped)
  • ¼ cup Red onion (chopped)
  • 1 teaspoon Garlic powder
  • 1 teaspoon Paprika
  • ¼ teaspoon Kosher salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon Lemon juice, freshly squeezed (May also use lime juice)
  • 2 teaspoons Dill weed
  • 1 Tablespoons Italian Parsley (chopped)
  • ¼ cup Green onions
  • ½ cup Avocado mayonnaise
  • ½ Avocado

Instruction

  • Chop the celery, red bell pepper, and red onion into small cubes and place them in a medium-size bowl.
  • Add the garlic, paprika, kosher salt, ground pepper, dijon mustard, freshly squeezed lemon juice, dill week, parsley, green onions, and mayonnaise into the bowl.
  • Mash the avocado in a separate bowl with a fork until smooth and add to the bowl.
  • Mix everything together until fully incorporated.
  • Remove and discard the skin from the chilled chicken. Hand shred the white and dark meat from the chicken bones by using a fork. Place the meat on a cutting board and roughly chop.
  • Place the chopped chicken into the medium-sized bowl and fold into the vegetable mixture until fully coated.
  • Top with fresh green onions for garnish and flavor.
  • Chill for 1 hour before serving.
  • Avocado chicken salad can be stored in an airtight container in the refrigerator for 3-5 days.