Main Ingredients

• 2 cups cooked chicken, shredded (I use rotisserie) (Rotisserie chicken gives a rich flavor and saves time. If you prefer, roast a few boneless breasts the night before and shred them cold.)
• ¼ cup plain Greek Yogurt (Keeps the salad light and adds protein. Use full fat for creaminess or nonfat if you want fewer calories.)
• ¼ cup mayonnaise (A small amount of mayo rounds out the texture. I use light mayo for everyday meals and full mayo for gatherings.)
• 3 Tablespoons onions, finely chopped (Mild sweet onions or green onions work well for picky eaters. Rinse chopped white onion to tone down the bite.)
• 2 teaspoons lemon juice (Fresh lemon brightens the flavors. If fresh lemons are not available, use about 1½ teaspoons of bottled juice.)
• Salt and freshly ground black pepper, to taste (Start with a small pinch of each and taste before adding more. Kids often prefer less pepper.)
• 1 avocado, seeded, peeled, diced (Choose a ripe but firm avocado. If it is too soft, it will mash completely into the mix.)
• about 16 leaves Romaine hearts or bib lettuce (Pick leaves that are whole and crisp. Bib lettuce is soft and tender for small hands, while romaine holds up better for travel.)