Combine the celery, bell pepper, and onion in a mixing bowl. Add the garlic, paprika, salt, pepper, mustard, lemon juice, dill, parsley, and mayonnaise into the bowl.
In a separate bowl, mash the avocado with a fork until smooth.
Add the avocado to the vegetable mixture and mix until everything is combined well.
Shred the chicken meat from the rotisserie chicken with a fork.
Remove all the white and dark meat and place it on a cutting board. Roughly chop into smaller pieces. Do not include the skin.
Add the chopped chicken into the bowl with the veggie mixture and fold together until well combined.
Chill for 1 hour before serving. Top with scallions for garnish, and serve over toasted bread if desired.
Notes
The two pound rotisserie chicken should give you about 7 cups of chicken meat.
Make sure the chicken is cold before shredding, as it is easier to remove the meat.
For a fun variation, try adding grapes and apples for sweetness or sliced almonds for some crunch!
The rotisserie chicken salad will keep for 3-5 days in the refrigerator.
This chicken salad is also delicious served with croissants, crackers, or tortilla wraps.
For a lighter version, replace the mayo with plain greek yogurt.