This recipe is great because there are so many variations you could make on this. I made a simple, no bells and whistles version (most likely because of an empty fridge), but here are some possible add-ins:

Celery: Hello, lovely crunch!
Red grapes: I love grapes in my chicken salad.
Diced avocado: You can never go wrong with more avocado, right?
Chopped red onions: Not for me, but if it is your thing, knock yourself out!
Green onions, thinly sliced: More my style than the red variety.

It is refreshing, healthy, easy to make, and most importantly, delicious.

Chicken Salad with Tangy Avocado Dressing
Serves 2

1.5-2 cooked boneless, skinless chicken breasts, shredded
1 ripe avocado
1/2 cup plain non-fat Greek yogurt
2 Tablespoons packed fresh parsley
1 Tablespoon fresh lemon juice
1/4 cup cold water
salt and pepper to taste
slivered almonds, toasted (optional)

1. Combine all ingredients except chicken and almonds in a food processor (or in a bowl if you want to use a handheld/immersion blender).
2. Blend until smooth. Mix with chicken. Top with toasted almonds. Enjoy on bread, on a wrap, or on top of a bed of spinach.

Verdict: Great! Very refreshing and tasty.
Husband’s take: He didn’t have any of this. It was my lunch one day.
Changes I would make: None. Except maybe some of the add-ins I mentioned above.
Difficulty: Easy!