Prepare dressing: In a blender, blend all dressing ingredients until a smooth consistency is reached.Prepare Salad: Place shredded chicken in a bowl, add dressing and toss to coat.
In a large salad bowl, place lettuce, lemon juice, oil, salt and pepper to taste and mix so that lettuce is coated.
Divide among 4 plates.Halve the avocado and remove pits.
Place about ½ cup of chicken salad in each avocado (carve a little avocado meat out if you need more room).
Serve over salad greens. Spoon leftover chicken onto salad. Garnish with extra cilantro. Enjoy immediately or store in an airtight container in the refrigerator, for up to 3 days.