Loaded chicken salad

This was pretty fabulous.  The hubby ended up eating it for lunch several days after I made it.  Yum.

• 2 - 3 cups shredded chicken (I use this recipe)
• 2 green onions, both the light and dark parts, sliced
• 1 red bell pepper and 1 yellow bell pepper, roasted, peeled, seeded, and diced (next time I want to try raw, I wasn't such a fan of it roasted...)
• 1 small carrot, peeled and grated or shredded
• 2 large stalks of celery
• 1 small red onion, diced
• 1-3 avacados, depending on how many sandwiches
• Greek Yogurt Ranch Mayo (recipe down a little)
• Kosher salt and ground black pepper

Greek Yogurt Garlic Ranch mayo:

• 2/3 cup plain greek yogurt
• 2-3 TBS mayo
• 1/4 cup chopped, fresh parsley
• 2 TBS chopped, fresh chives
• 1 TBS chopped, fresh dill weed
• 1 garlic clove, chopped and smashed into a paste with a pinch of kosher salt
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup buttermilk 
• salt and pepper to taste

1. Combine the first 7 ingredients in a large bowl.  Mix in as much of the greek Yogurt ranch mayo as you want.  
2. Cover the bowl and refrigerate at least two hours.  Overnight is ok!