In a food processor, combine ripe avocados, Greek yogurt, chopped scallions, fresh dill, basil, minced garlic, and lemon juice. Add olive oil and season with salt and pepper. Blend until smooth.

Shred rotisserie chicken into bite-sized pieces. Ensure the chicken integrates well with the veggies.

Dice the cucumbers and finely chop the red onions. Transfer to a large mixing bowl.

Add shredded chicken to the bowl of vegetables. Sprinkle in chopped dill and basil. Fold the mixture gently.

Pour the dressing over the chicken and vegetable mixture. Toss everything together until evenly coated.

Serve the salad on its own, in lettuce wraps, or as a sandwich filling. Store salad and dressing separately if meal prepping.