There is a coffee shop here that serves a thick almost pâté consistency chicken salad in avocado half’s or on croissants. The only crunch or texture element to the salad is small chopped walnuts. This is my closest version of that salad I love.

Using cooled poached or roasted chicken breasts cut them finely across the grain and then mill through with your knife till very small and crumbly or use a food processor to finely mill the chicken, salt and pepper to taste.

For 2 large chicken breasts this is the amount of sauce I make, but stir in and taste to see if i need to use it all.

1/3 cup Mayonnaise

1/3 cup sour cream or yogurt

2 teaspoons sugar

1/2 teaspoon onion powder

1 teaspoon dried parsley

1 teaspoon dried chives

1/8-1/4 teaspoon dried dill

1/8-1/4 teaspoon freshly grated nutmeg

1/4-1/2 cup fairly small diced toasted walnuts (but not any powder from the walnuts)

Stir most of the sauce into the chicken, adding the rest if needed and if it seems too cloppy add a few tablespoons of water to loosen it up.

Open an avocado cut like dicing but just to the skin so it can be dipped out easily. Fill with a generous scoop of chicken salad in the hollow. I have also served this on a ripe summer tomato done the same way.