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Cut up enough chicken to make 3 cups of chopped chicken. I like it cut into fairly large chunks.
Dice the avocados into medium-sized pieces, put in small bowl, mix with 1 T of the lime juice, and season avocado with salt to taste.
Thinly slice the green onion and finely chop the cilantro (if using).
Mix 3 T mayo and 2 T lime juice to make the dressing. (If you're not a huge lime fan like I am, you might want to start with less lime and taste, adding more until it seems sour enough for you.
Put the chicken into a bowl large enough to hold all the salad ingredients.
Add the sliced green onions and dressing and toss until all the chicken is coated with dressing.
Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken.
Then add the chopped cilantro and gently mix into the salad, just until it is barely combined. Season with salt to taste.
Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad.
This will keep in the fridge overnight, but the avocado is best when it's freshly made. When I make it I rarely have leftovers, but if you're only making for one or two people you might want to cut the recipe in half.