Avocado Chicken Salad

Ingredients

• 1/2 cup firmly packed fresh cilantro leaves and tender stems
• 1/2 cup coarsely chopped fresh chives, plus more, for garnish
• 1/4 cup firmly packed fresh dill fronds
• 1 tbsp drained capers
• 1 tsp lemon zest, plus more, for garnish
• 1 tbsp lemon juice
• 2 clove garlic
• 3/4 tsp salt
• 1/2 tsp ground pepper
• 2 ripe avocados, halved and pitted, divided
• 1/3 cup mayonnaise
• 1/4 cup whole-milk plain strained yogurt (such as Greek-style)
• 3 cup shredded cooked chicken breast

Instructions

1. Combine ½ cup cilantro, ½ cup chives, ¼ cup dill, 1 tablespoon capers, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 2 cloves garlic, ¾ teaspoon salt, ½ teaspoon pepper and the flesh from 1 avocado in a food processor; process until finely chopped, about 30 seconds. Add ⅓ cup mayonnaise and ¼ cup yogurt; process until smooth, 1 to 2 minutes.
2. Dice the remaining avocado and place in a medium bowl. Add 3 cups chicken and the dressing; stir gently until combined and evenly coated. Serve at room temperature or refrigerate until cold, about 2 hours. Garnish with additional chives and lemon zest, if desired.