1store-bought rotisserie chicken,chopped (skin and bones discarded) or 4 boneless leftover cooked chicken breasts
4stalk scallions,chopped
4stalks celery,chopped
2avocados,1 halved and 1 chopped (see note)
¼cupfresh lemon juice
¼cupolive oil,plus extra to drizzle on toast
1tablespoonrice vinegar
2tablespoonsmayonnaise
½cupfresh parsley leaves
¼cupchopped fresh dill
1teaspoonkosher salt
¼teaspooncracked black pepper
toasted bread
Instructions
In a large bowl, toss the chicken, scallions and celery to combine. Gently stir in the chopped avocado (if adding to the salad) and 1 tablespoon of the lemon juice.
In a blender, combine the remaining avocado and lemon juice. Add the ¼ cup olive oil, vinegar, mayonnaise, parsley and dill. Puree until smooth.
Pour the dressing over the chicken salad mixture and gently toss to coat. Season with salt and pepper. Refrigerate until ready to serve.
Drizzle olive oil over toasted bread and scoop chicken salad on top. Enjoy!
Notes
Note: Instead of chopping avocado and adding to the chicken salad- you can smash the avocado and spread directly over the toasted bread before adding chicken salad.