Tip #1 : With the avocados, keep them in the shell until you need to use them or just seconds before throwing them into the salad when you are about to serve. Keeping the pit in, helps the avocado from browning quickly

Tip #2 : If you want to cut down on the calories, you can always use a low-fat yogurt. The low fat variety adds a lot of good fat and creaminess

Tip #3 : Make the avocado sauce in a blender. It’s as easy as mashing the avocado with the ingredients in a bowl. If you want even more consistency, try blending everything in a mini food processor until everything is smooth.

Tip #4 : Let your chicken cool before it gets mixed with the other ingredients. If you like the chicken shredded, shred the chicken first and then let it cool for about 10 minutes before combining with the other ingredients. This will help minimize immediate browning on the avocado for the heat

Tip #5 : Make sure the avocado is ripe. This will help to create a smoother dressing for the salad

Tip #6: If you are in a hurry you can use a store bought rotisserie chicken. Rotisserie some would say has the most flavor instead of pre-cooked grilled chicken or baked chicken

Tip #7 : If the grocery store doesn’t have avocados you can always use store bought guacamole.

Tip #8 : For a chunkier salad, much the avocado only half as you would normally leaving biger pieces.

Tip #9 : There are so many ways you can top your Chicken Avocado Salad. You can add black beans, jalapeno peppers, corn, red onion and cilantro. If you want more of an Mediterranean feel, you can add basil, roasted red peppers and feta.

Tip #10 : Being able to know if your avocado is ripe. The color of the skin is dark green to black. A bright green avocado is not ripe, similar to a banana.