Chop the rotisserie chicken into small bite-size pieces
Wash the celery stalks and chop them into 1-inch pieces, then chop one of the avocados and squeeze over 1 tablespoon of lemon juice to prevent it from browning.
Place the chicken pieces, celery, avocado, and scallions to a salad bowl.
In a blender, combine the remaining avocado flesh together with the sour cream, mustard, parsley, lemon juice, and zest blend until smooth and creamy.
Pour the prepared creamy dressing on top of the chicken and veggies. Season with some salt and pepper, toss until well combined.
Garnish with parsley leaves and serve.
For Storage:You can store the salad in an air-tight container for up to 2 days in the refrigerator.Serve with toasted bread or sturdy whole-grain crackers.Nutritional facts:Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.