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If you already have some cooked leftover chicken or rotisserie chicken at home, skip the cooking step.
If you don’t have cooked chicken, you can poach it. Add thawed chicken breasts to a saucepan or Dutch oven, cover with chicken broth or water, and bring to a boil. Cook for 20-25 minutes until done.
Let the poached chicken cool, then shred or chop it.
In a large mixing bowl, mash the ripe avocados until creamy.
Add the shredded chicken, Greek yogurt, Dijon mustard, lime juice, garlic powder, onion powder, olive oil, minced garlic, red onion, celery, green onions, salt, and black pepper to the bowl.
Mix everything well and adjust seasoning to taste.
Serve as desired, either on its own, over lettuce, in sandwiches, or with tortilla chips.