1. 1. Prepare Your Chicken: First, ensure your cooked chicken breast is cool. Then, shred it using two forks or dice it into small, bite-sized pieces. Place the chicken into a large mixing bowl.

2. 2. Dice the Avocado: Next, halve the avocados, remove the pit, and scoop out the flesh. Dice the avocado into roughly 1/2-inch cubes. Add the diced avocado directly to the bowl with the chicken. Immediately drizzle with half of the lemon juice to help prevent browning.

3. 3. Chop Remaining Ingredients: Finely dice the red onion. Pit and halve the Kalamata olives. Roughly chop the fresh dill and parsley. Add all of these prepared ingredients to the bowl with the chicken and avocado.

4. 4. Add Dressing Components: Crumble the feta cheese directly into the bowl. Pour in the remaining lemon juice and the extra virgin olive oil.

5. 5. Season Generously: Sprinkle in the salt and freshly ground black pepper. Remember, you can always adjust seasonings later.

6. 6. Gently Combine: Use a large spoon or spatula to gently fold all the ingredients together. Mix carefully to avoid overly mashing the avocado, aiming for a chunky, creamy texture.

7. 7. Taste and Adjust: Take a small taste. Do you need more salt? More pepper? A little extra lemon juice for brightness? Adjust the seasonings until it suits your palate perfectly.

8. 8. Serve Immediately or Chill: This salad is wonderful served fresh. Alternatively, cover the bowl and chill it in the refrigerator for at least 15-20 minutes before serving. This allows the flavors to meld beautifully.