Ingredients :

• Grilled chicken — Leftover roast chicken from last night, a quickly poached fillet, or a pan-seared breast—it works every time. The key is that it’s tender, not dry. If you cook it specifically for this, salt, pepper, medium heat, 5 minutes per side. That’s it.
• Avocado — This is the key ingredient and the most temperamental. It should yield slightly under your thumb without sinking in completely—like pressing a ripe peach. Too hard, it’ll be tasteless. Too soft, it turns into mush in the bowl and the salad is ruined.
• Plain yogurt — This is the sauce of this salad, disguised as a simple ingredient. Full-fat yogurt gives more richness, but 0% works very well too. Avoid sweetened or flavored yogurts—that would spoil everything.
• Red onion — Half a bulb, very thinly sliced. It brings a punch that wakes everything up. If you don’t like the strong taste, soak it for 5 minutes in cold water before adding it—it loses its bite but keeps its crunch.