Creamy Avocado Chicken Salad

INGREDIENTS

• 2 ripe medium avocados
• 2/3 cup mayonnaise, or 1/3 cup plain Greek yogurt plus 1/3 cup mayonnaise
• 1 large stalk celery, finely chopped (about 1/2 cup)
• 1/2 medium white onion or red onion, finely chopped (about 1/2 cup)
• 1/4 cup finely chopped fresh cilantro (about 12 sprigs)
• 2 tablespoons freshly squeezed lime juice (from 1 medium lime), plus more as needed
• 1/4 teaspoon kosher salt, plus more as needed
• 1 pound shredded, cooked chicken, preferably rotisserie (about 3 1/2 cups)
• Freshly ground black pepper
• Tortilla chips, crackers, or toasted bread, for serving (optional)

INSTRUCTIONS

1. Halve and pit 2 ripe medium avocados. Scoop out the flesh from 1 avocado into a large bowl. Add 2/3 cup mayonnaise, 1 finely chopped large celery stalk, 1/2 finely chopped medium white onion, 1/4 cup finely chopped fresh cilantro, 2 tablespoons lime juice, and 1/4 teaspoon kosher salt. Mash and stir until combined.
2. Gently stir in 1 pound shredded, cooked chicken. Cut the remaining 1 avocado into 1/3- to 1/4-inch pieces, then gently fold into the salad. Taste and season with more kosher salt, black pepper, and lime juice as needed.