Step 1: Cook the Chicken: Poach, bake, or grill chicken breasts until fully cooked. Let cool slightly, then shred or dice into bite-sized pieces. Alternatively, use leftover cooked chicken for convenience.
Step 2: Prepare the Vegetables: Finely dice the celery and red onion. Chop the fresh dill and parsley. Halve the red grapes, if using. Consistent dicing ensures uniform flavor distribution.
Step 3: Make the Dressing: In a medium bowl, mash the ripe avocado until smooth. Add the lemon juice, olive oil, and Dijon mustard. Whisk until well combined. This avocado-based dressing replaces traditional mayonnaise and adds a creamy texture and healthy fats.
Step 4: Combine Ingredients: In a large bowl, combine the shredded chicken, diced celery, minced red onion, chopped dill, chopped parsley, and halved grapes (if using). Pour the avocado dressing over the chicken mixture.
Step 5: Season and Mix: Season the chicken salad with salt and pepper to taste. Gently fold all ingredients together until well coated with the dressing. Be careful not to overmix, as this can make the avocado dressing too liquid.
Step 6: Chill and Serve: Cover the chicken salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled on lettuce wraps, croissants, crackers, or as a filling for sandwiches. A brief chilling period allows flavors to meld, enhancing the overall taste.
Optional Tips: For a spicier kick, add a pinch of red pepper flakes to the dressing. Toasted almonds or walnuts can be added for extra crunch. Substitute Greek yogurt for half of the avocado for a tangier flavor and lower fat content.