Creamy Chicken Salad with Avocado & Artichoke Hearts

Directions

1. Pat the chicken dry and cut into bite-sized pieces.
2. Heat a skillet over medium-high heat, then add a small amount of oil and swirl to coat the bottom.
3. Cook the chicken until lightly browned and cooked through, seasoning with salt and pepper; transfer to a plate and let cool briefly.
4. In a medium bowl, zest and juice the lemon, then whisk in mayonnaise, Dijon mustard, oregano, garlic powder, crushed red pepper, and black pepper to form the dressing.
5. Drain the artichoke hearts, roughly chop them on a clean board, and fold them into the dressing.
6. Dice the avocado after halving and removing the pit, then add to the bowl along with the cooled chicken.
7. Gently stir to coat the chicken and avocado with the dressing, tasting and adjusting salt if needed.
8. Divide the salad onto plates or bowls and serve, optionally chilled or at room temperature.