1 ripe avocado, seeded and peeled (see How to Cut and Peel an Avocado)
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
2 Tbsp. finely chopped cilantro or parsley
2 teaspoons lime juice or a tablespoon of lemon juice
1/2 teaspoon kosher salt
Pinch of freshly ground black pepper
Place the chicken, avocado, apple, celery, and red onion in a medium bowl.
Gently mash the avocado with a fork and stir around so that everything mix well and combine thoroughly.
Add the cilantro or parsley, lime juice or lemon juice, salt, and pepper. (lime/lemon juice prevents the avocado from oxidizing and turning that blackish colour)
Add more lime juice or salt to taste.
If the mixture seems a little dry, you can stir in a teaspoon or two of olive oil.
To store, place in a bowl and cover completely with plastic wrap so that no part of the chicken salad is exposed to air. Will keep a couple of days in the fridge.
Serve on sandwich bread, toasted bread, or salad greens
(I recommend arugula or watercress for extra zing or a small pinch of red chilli flakes).