In a large bowl, add the 2 avocados and roughly mash them with a fork until smooth but still slightly chunky. The texture should be creamy without being entirely pureed.
Next, squeeze in 1 tablespoon lime juice to add brightness to the dish. Combine the lime juice with the avocados and stir them together until incorporated.
Season with ¼ teaspoon salt and ¼ teaspoon pepper. Taste the mixture and adjust the seasoning as needed to suit your palate.
Now, it’s time to add the heart of the salad. Add in 2 cups cooked chicken, ensuring it’s shredded or cut into small pieces for even mixing. This will provide the protein and substance to your salad.
Next, toss in the 1 roasted red pepper along with ¾ cup cheddar cheese, 1 stalk celery (chopped), 2 green onions (chopped), and ½ green bell pepper (chopped). Each of these ingredients brings its unique flavor and texture, making the salad more interesting.
Add ½ cup pecans to introduce a delightful crunch. This will contrast beautifully with the creaminess of the avocados and Greek yogurt.
Now chop ½ cup parsley and ¼ cup red onion, adding them to the bowl. The fresh herbs elevate the dish, contributing both flavor and color.
Finally, fold in ¾ cup Greek yogurt as the dressing. This adds creaminess while keeping the salad light and healthy. Mix everything together gently until all ingredients are evenly coated.
Once combined, taste the salad again and make any final seasoning adjustments. You might want to add a bit more salt or lime juice, depending on your preference.
Serve immediately, or cover the bowl with plastic wrap and refrigerate for up to two days. This allows the flavors to meld together beautifully!
