In a blender, combine ½ cup mayonnaise made with avocado oil, ¼ cup plain Greek yogurt, ½ cup fresh basil leaves, 1 minced garlic clove, 2 tablespoons lemon juice, and the zest of one lemon. Blend on high for about 30 seconds until smooth and creamy.

Remove the skin from a rotisserie chicken, shredding it into bite-sized pieces and transfer to a mixing bowl.

Add the prepared dressing to the bowl with the shredded chicken. Gently fold in the dressing until the chicken is well-coated. Then, incorporate ½ cup diced celery and ¼ cup finely chopped red onion, mixing until evenly combined.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.