Cook the Chicken (if starting with raw chicken): If you’re starting with raw chicken, season it with salt and pepper, then grill, bake, or poach it until it’s cooked through (internal temperature of 165°F or 74°C). Let the chicken cool completely before dicing it. Cooling the chicken makes it easier to handle and prevents it from making the salad warm. Warm chicken can also cause the avocado to brown faster.

Prepare the Avocado: Cut the avocados in half, remove the pit, and scoop the flesh into a large bowl. Use a spoon or a small ice cream scoop to scoop out the avocado flesh.

Mash the Avocado: Mash the avocado with a fork until it reaches your desired consistency (smooth or slightly chunky). Some people prefer a completely smooth avocado, similar to guacamole, while others like a little bit of texture. Don’t over-mash it if you prefer a chunkier salad.

Add the Chicken and Vegetables: Add the diced cooked chicken, finely diced red onion, finely diced celery, and diced red bell pepper to the bowl with the mashed avocado.

Add the Herbs and Seasoning: Sprinkle in the chopped cilantro, lime juice, garlic powder, salt, and pepper.

Add Greek Yogurt (Optional): If using, add the Greek yogurt for extra creaminess and protein.

Combine the Ingredients: Gently fold all the ingredients together until they are well combined. Be careful not to overmix, as this can make the avocado mushy and the chicken shredded. Use a light hand and gently combine the ingredients.

Taste and Adjust Seasoning: Taste the salad and adjust the seasoning as needed, adding more lime juice, salt, or pepper to your preference. Don’t be afraid to taste as you go!

Serve or Chill: Serve the salad immediately or chill it in the refrigerator for at least 30 minutes to allow the flavors to meld and the salad to cool. Chilling the salad also helps to prevent the avocado from browning too quickly.