Ingredients

• 2 cups cooked chicken (breast or thigh), shredded or chopped
• 1/3–1/2 cup Green Goddess Dressing or Mayonnaise, adjusted to taste
• 1/2 cup celery, finely diced
• 1/3 cup cucumber, small dice
• 1/4 cup radishes, finely diced
• 2 tablespoons scallions or chives, thinly sliced
• 1–2 teaspoons lemon juice, to brighten
• 1/2 avocado, diced
• 2–3 tablespoons toasted almonds or pecans, chopped
• Additional fresh herbs (tarragon, dill, or parsley)

Preparation

1. In a medium bowl, combine the shredded or chopped chicken with the diced celery, cucumber, radishes, and scallions or chives.
2. Add about 1/3 cup of dressing and gently mix until everything is lightly coated.
3. Add more dressing as needed to reach your desired consistency.
4. Season with lemon juice (if using), salt, and black pepper.
5. Fold in any optional ingredients such as avocado or toasted nuts.
6. Chill for 15–30 minutes before serving to allow the flavors to meld.

Storage

• Refrigerator: Store in an airtight container in the refrigerator for up to 2–3 days.
• If using avocado, the salad is best eaten the same day or the next day, as the avocado can darken and soften over time.