This is incredibly fast and easy when you have pre-cooked chicken. A rotisserie chicken makes it even faster and easier. Another lovely hot-weather dish. Adapted from The Kitchn.

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 or red onion, finely chopped (about 1/2 cup)

1/4 cup finely chopped fresh cilantro (Replace with another herb if you are cilantro-intolerant. Tarragon works well; so does dill)

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, rotisserie if you want (about 3 1/2 cups)

Freshly ground black pepper

 INSTRUCTIONS:

Scoop out the flesh from 1 avocado into a large bowl. Add mayonnaise or mixture, 1 finely chopped large celery stalk, 1/2 finely chopped medium onion, 1/4 cup finely chopped fresh cilantro or other herb, 2 tablespoons lime juice, and 1/4 teaspoon kosher salt. Mash and stir until combined.

Gently stir in 1 pound shredded, cooked chicken. Cut the remaining avocado into 1/3- to 1/4-inch pieces, then gently fold into the salad. Taste and season with more salt, black pepper, and lime juice as needed. Serve with tortilla chips, crackers, or toasted bread.