Shred your rotisserie chicken by pulsing it briefly in a food processor for 3-4 seconds, or use two forks to pull it apart by hand. Transfer the shredded chicken to a large mixing bowl and set aside.

Add all the dressing ingredients (avocado, Greek yogurt, parsley, dill, mint, spinach, lemon juice, olive oil, garlic, salt, and pepper) to your food processor or high-speed blender. Blend for 2-3 minutes, stopping once to scrape down the sides, until the mixture is completely smooth and uniformly bright green with no visible herb pieces.

If the dressing seems too thick to blend smoothly, add water one tablespoon at a time while blending until it reaches a thick but pourable consistency, similar to ranch dressing.

Pour the vibrant green dressing over the shredded chicken in the mixing bowl. Use a large spoon or spatula to fold everything together thoroughly, making sure every piece of chicken gets coated with the creamy dressing.

Taste and adjust the seasoning with additional salt and pepper as needed. The flavors should be bright, herby, and well-balanced.

If desired, fold in optional add-ins like sliced green onions, finely diced red onion, or chopped cucumber for extra texture and crunch.

Serve immediately or store in an airtight container in the refrigerator for up to 3-4 days. For best results, press plastic wrap directly onto the surface before sealing to prevent oxidation. Enjoy in wraps, sandwiches, over salads, or with crackers.