• 2 ripe avocados, halved and pitted
• 2 cups cooked chicken breast, shredded or diced (rotisserie chicken works beautifully here)
• 1/3 cup mayonnaise (or Greek yogurt for a lighter option)
• 1 tablespoon Dijon mustard
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 2 tablespoons fresh parsley, chopped (a nod to my grandmother’s garden)
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper, to taste
• 1/2 teaspoon smoked paprika (optional, but adds a lovely warmth)
• 1 hard-boiled egg, chopped (optional, but my daughters love this addition)

If you’re not a fan of mayo, swapping it for Greek yogurt adds creaminess with a tangy twist. For a bit of crunch, toasted walnuts or slivered almonds make a wonderful substitution or addition to the celery. The key is to keep the flavors balanced and fresh—just like my mom’s kitchen, where improvisation was always encouraged but never at the expense of taste.