If you're an avocado lover like me, you won't be disappointed. This is a creamy and refreshing chicken salad made without mayo. It's good on toast, or simply on a fork. Many thanks to Chef Julie Yoon for sharing the recipe!
In a blender, add the avocados, parsley, minced garlic, buttermilk, water, salt, and pepper. Puree until smooth. Set aside.
In a medium bowl, add chicken, shallot, apple. Add as much of the dressing as you want to coat. Gently fold in diced avocado. Place on toasted bread, and top with radishes. Sprinkle with salt and pepper. Save any leftover dressing in the fridge for up to 3 days and use as a dipping sauce or salad dressing.