Chicken Salad with Greek Yogurt

If you make this salad ahead, press plastic wrap directly against the surface of the salad to minimize browning from the oxidation of the avocado. A little extra lime juice can also help preserve the color. Serve within a few hours. Wait to toss the dressing with the other salad ingredients. Because the salad dressing is made from very few and very simple ingredients - the dressing does start to separate after sitting for many hours. This salad is best served right away once it has been tossed and it can be eaten the next day, but it's not as fresh.
Chop and dice your fresh salad ingredients into uniform pieces for a more appealing presentation. You can chop and dice to make a chunkier salad or a more refined salad.
To minimize meal prep time, I like to marinate and grill a pile of chicken breasts all at once. I usually do this in bulk so that I can eat them with a simple side of veggies or in a quick salad for lunch or those nights when I don’t feel like cooking. A typical chicken marinade combines olive oil, fresh lemon, salt, pepper, and garlic.
For meal prep, store in a small mason jar with the Greek yogurt dressing at the bottom or on the side.
Remove any remaining pieces of avocado from your chicken salad if you plan to store it for longer than a day. You may like to also mix in some extra yogurt dressing to the leftover salad if some of the ingredients have absorbed it or it has separated.