Bacon Avocado Chicken Salad

Arrange bacon strips on a parchment-lined baking sheet and bake until crispy. Let cool, then crumble.

Place chicken breasts in a pot, cover with water, and season with salt. Bring to a boil, then reduce heat and simmer until cooked through, about 15-20 minutes. Remove from water and let cool.

While the chicken and bacon cook, prepare the vegetables: finely chop the celery, red onion, chives, dill, and parsley.

In a blender cup or food processor, combine the avocado, Greek yogurt, chopped dill, parsley, chives, garlic cloves, salt, pepper, and water.

Blend until the dressing is smooth and creamy.

Shred the cooled chicken using two forks or a hand mixer.

In a large mixing bowl, combine the shredded chicken, chopped celery, diced red onion, and most of the crumbled bacon (reserve some for garnish).

Pour the avocado dressing over the chicken mixture and stir until everything is evenly coated.

Serve on toast, in a sandwich, or with crackers. Garnish with reserved crumbled bacon and extra chives.