Loaded Chicken or Tuna Salad with Greek Yogurt Garlic Ranch “Mayo” Recipe - (4.5/5)

Ingredients

• 2 to 3 cups shredded chicken (I use a roast chicken and a mix of white and dark meat) or 4 cans of white albacore tuna, drained
• 2 green onions, both the light and dark green parts, sliced
• 1 red bell pepper, roasted, peeled, seeded and diced
• 1 yellow bell pepper, roasted, peeled, seeded and diced
• 1 small carrot peeled and grated or shredded (sometimes I steam the carrot shreds, about 1 to 2 minutes, for more flavor)
• 2 large stalks of celery, peeled (this is the best way to add it to salads, no strings), thick white end cut off, split vertically three or four times, finely diced
• 1 very small red onion or one-quarter of a large red onion, diced (or 1 large shallot, diced)
• 1 to 3 avocados, depending on how many sandwiches, each half slightly mashed
• Garlic Greek Yogurt Ranch Mayo (recipe follows). the amount depending on how 'wet' you like your chicken salad
• Kosher salt and fresh ground black pepper, if needed.
• GREEK YOGURT GARLIC RANCH 'MAYO'
• 2/3 cup Greek Yogurt (Use all mayonnaise instead of yogurt, if desired)
• 2 to 3 tablespoons mayonnaise (if using all mayonnaise, just 2)
• 1/4 cup chopped, fresh parsley
• 2 tablespoons chopped, fresh chives
• 1 tablespoon chopped, fresh dill weed
• 1 garlic clove chopped and smashed into a paste with a pinch of kosher salt
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste