Boil the pasta according to the package instructions. Drain, rinse under cold water, drain completely.
Cut the avocado in chunks and drizzle the lemon juice all over it to stop it from oxidizing.
Finely slice the onion and rub with salt.
Cut the roasted chicken and all remaining ingredients in chunks after preference.
Add all salad ingredients to a salad bowl. If you want to want to serve the salad right away, proceed with the dressing preparation, otherwise, add cover the salad bowl with cling foil and store to fridge until serving time.
Prepare the dressing by mincing the garlic clove, mixing in the yogurt, salt and chopped dill.
Add the dressing to the salad bowl and mix so that everything gets covered in the velvety white sauce.
Enjoy!