Creating Avocado Chicken Salad With All The Crunch is simple when you follow these easy steps:

1. Cook Chicken: If you’re using raw chicken, season it with salt and pepper. Cook in a skillet over medium heat for 15-20 minutes or until fully cooked. Allow it to cool, then shred or dice.
2. Prepare Vegetables: While the chicken is cooling, chop the celery, bell pepper, red onion, and any other vegetables you are using.
3. Dice Avocado: Cut the avocado into small cubes and set aside. Be sure to do this just before mixing to prevent browning.
4. Mix Dressing: In a separate bowl, combine Greek yogurt (or mayonnaise), Dijon mustard, lime juice, salt, and pepper. Mix well until smooth.
5. Combine Ingredients: In a large mixing bowl, add the cooked chicken, diced avocado, chopped vegetables, and corn. Pour the dressing over the mixture.
6. Toss Gently: Carefully toss everything together, ensuring the avocado remains mostly intact to add creaminess to the salad.
7. Add Nuts: If using, fold in the chopped walnuts or pecans for added crunch.
8. Taste and Adjust: Taste the salad and adjust seasoning with more salt, pepper, or lime juice as needed.
9. Chill (Optional): For best flavor, refrigerate for 15-30 minutes before serving to let the flavors meld.

This straightforward method will lead you to a delightful salad that is as satisfying as it is nutritious.