• 3 ounces cream cheese, softened
• 1/3 cup plain yogurt
• 1 stalk of celery, chopped fine
• 1 tablespoon Dijon mustard
• 1 1/2 tablespoons finely chopped chives, green onion, dill or basil
• 1/2 teaspoon salt
• 1/2 teaspoon grated lemon peel
• 1 teaspoon lemon juice
• 1 cup diced cooked chicken
• 3 avocados

In a medium bowl, beat cream cheese.  Add yogurt and mix until smooth.  Stir in celery, mustard, chives, salt, and grated lemon peel and juice; mix until blended.  Stir in chicken.  Cover and chill until ready to serve.  Rinse avocados.  Cut in half.  Gently lift out the pit with a spoon.  Spoon out the avocado, then add about 1/3 cup of the chicken salad into each avocado half.  Garnish with chives.