Preheat your oven to 375°F. While it heats, pat the chicken tenders dry with paper towels and arrange them in a single layer in a baking dish. Season both sides generously with black pepper and smoked paprika, ensuring even coverage for consistent flavor. Bake for 15-20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F. Once done, remove from the oven and let cool for 5 minutes before shredding into bite-sized pieces with two forks.

While the chicken bakes, prep all your fresh components. Cut the avocados in half lengthwise, remove the pit, and scoop the flesh into a large bowl. Halve the cherry tomatoes, dice the red onion finely, seed and mince the jalapeño, slice the green onions, and chop the cilantro. I like to prep the avocados last and get them into the bowl quickly—this prevents browning and keeps them at their creamiest. Having everything ready means you can assemble the salad immediately once the chicken is cool.

Add the cooled shredded chicken from Step 1 to the bowl with the avocados and fresh vegetables. Pour in the fresh lime juice immediately—the acidity will help prevent the avocado from browning while adding brightness to the dish. Gently fold everything together using a large spoon or spatula, being careful not to mash the avocado too much; you want some texture remaining. Sprinkle the garlic salt and remaining black pepper over the top, then gently fold one more time to distribute the seasonings evenly.

Transfer the guacamole chicken salad to a serving bowl or individual plates. Serve immediately alongside tortilla chips for scooping, or crumble some chips directly on top for added crunch and texture. The freshly squeezed lime juice and garlic salt combination creates a balanced, restaurant-quality flavor that pairs perfectly with the crispy chips.