Avocado Herb Chicken Salad

There's this afternoon I'll never forget when my coworker Sarah brought these lettuce cups to our office potluck, and suddenly the break room smelled like fresh herbs and lemon instead of microwaved leftovers. Everyone crowded around her container asking what they were, and she laughed, saying she'd thrown it together that morning because her usual lunch got forgotten on the kitchen counter. I asked for the recipe on the spot, and now it's become my go-to when I need something that feels both indulgent and honest.

My partner asked me to pack lunch for a hiking trip, and I made a double batch of these the night before, storing the chicken mixture and lettuce separately so everything stayed crisp. When we stopped at the summit, sitting there with mountains stretched out and assembling fresh cups right there on a flat rock felt like we'd discovered something special. The dill released this incredible fragrance when I unwrapped the container, and suddenly we weren't just eating lunch, we were living a moment.

Ingredients

• Cooked Chicken Breast: Two medium breasts, diced or shredded, give you that tender protein base that holds everything together, and honestly, rotisserie chicken works beautifully here if you're short on time.
• Ripe Avocado: One large one, diced, becomes your creamy luxury ingredient that replaces heavy mayo while adding healthy fats that make you feel satisfied.
• Celery: Half a cup finely chopped provides that essential crunch and clean flavor that cuts through the richness.
• Red Onion: A quarter cup adds sharpness and color, giving you layers of flavor that hint at something more sophisticated than a simple chicken salad.
• Fresh Parsley and Dill: A quarter cup parsley and two tablespoons dill are where the magic lives, filling your kitchen with an aroma that makes people ask what you're cooking.
• Greek Yogurt: Three tablespoons bind everything together with tanginess, though mayonnaise or dairy-free alternatives work if that's what your kitchen holds.
• Fresh Lemon Juice: One tablespoon keeps the avocado from browning while brightening every single bite with acidity.
• Dijon Mustard: A teaspoon adds subtle complexity and helps emulsify the dressing into something smooth.
• Garlic Powder: A quarter teaspoon whispers into the background, enhancing without announcing itself.
• Butter Lettuce or Romaine Hearts: Eight large leaves become your edible vessels, and their crispness matters more than you'd think, so taste one before you start.
• Cherry Tomatoes: Optional, but those halved tomatoes add brightness and a reason to eat these cups with your hands.

Instructions

Gather Your Cast of Characters:

Pull out a large mixing bowl and lay everything out before you, because once you start combining ingredients, the avocado waits for no one. Dicing the avocado last helps prevent browning, so keep that knife sharp and your movements quick.

Build the Foundation:

Combine the cooked chicken, avocado, celery, red onion, parsley, and dill in your big bowl, gently folding them together like you're tucking them in rather than mashing them. The goal here is to keep everything intact and recognize its individual texture.

Whisk Your Dressing into Smoothness:

In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and pepper until you've got something that pours easily and clings to a whisk. This is where you taste and adjust, because seasoning is personal and your palate might want more lemon or less salt than mine does.

Marry Everything Together:

Pour the dressing over your chicken mixture and toss gently until every piece gets coated, but don't overwork it or you'll end up with something mushy instead of something with character. Step back, taste a bite of plain mixture, and add salt or pepper if it needs whispering to.

Assemble Your Edible Cups:

Lay out your lettuce leaves on a cutting board or platter, then spoon the chicken salad evenly into each one, using about a quarter cup per leaf so they're full but not impossible to eat. The leaves should bend slightly under the weight but not tear.

Garnish and Serve:

If you're using cherry tomatoes, tuck those halved pieces on top for color and brightness, then serve immediately while the lettuce is still crisp and cold. These don't hold well once assembled, so eat them fresh or pack them for a lunch that still tastes like someone cared.

Save

I made these for my mom after she mentioned she was tired of heavy lunches, and watching her sit on the porch with a plate of lettuce cups, eating something that looked effortless but tasted considered, reminded me that food is really about attention. She texted me the next day asking if I could teach her, and now we make them together on Sunday afternoons, her hands chopping herbs while mine work the avocado, and somehow it's become our quiet tradition.

The Secret to Lettuce Cups That Don't Fall Apart

The lettuce leaf itself deserves respect and preparation, not just a quick rinse and assumption that it'll hold steady. I learned this the hard way when my first attempt fell apart on the walk from kitchen to dining room, lettuce tearing under the weight of chicken salad as I reached for the table. Now I separate the leaves gently, pat them dry with a clean cloth, and sometimes even chill them for fifteen minutes before assembling, because a cold, hydrated leaf is sturdier and more forgiving. The difference between a lettuce cup that's pleasant to eat and one that's frustrating to manage comes down to this small attention, and it's worth the extra few minutes.

Playing with Variations That Still Feel Right

One rainy Tuesday, I realized I was out of dill and grabbed tarragon instead, and something about that change made the whole dish feel like spring even though it was November outside. The herbs are really where you get to make this recipe your own, so don't feel locked into parsley and dill if your instincts suggest basil, chives, or cilantro instead. I've also discovered that a small handful of toasted almonds adds a crunch that elevates everything, and a thin slice of cucumber tucked into each cup adds freshness without making the whole thing soggy if you eat within ten minutes.

Pairing This Meal with Your Day

These lettuce cups fit into your life in ways that traditional salads never quite manage, because you can eat them at your desk, in your car, or while standing in the kitchen without a fork, and they don't announce themselves with dressing-stained fingers or dramatic crumbs. They pair beautifully with something cold and simple like sparkling water with fresh lemon, or if you're making these for lunch guests, a chilled Sauvignon Blanc creates a moment that feels deliberate and thoughtful. My favorite timing is whenever the weather shifts into warmer months and your body starts craving something light and herbaceous instead of heavy comfort.

• Prepare your lettuce cups up to four hours ahead, but keep the chicken mixture separate in the refrigerator until you're ready to serve or pack.
• Double or triple the chicken mixture for meal prep, knowing it stays fresh for three days when stored correctly in an airtight container.
• Remember that these cups are best eaten immediately after assembly, so assemble them just before you sit down to eat rather than packing them assembled hours in advance.

Save

These lettuce cups have become my answer to the question I ask myself three times a week: what can I make that tastes like I spent time on it but doesn't demand hours in the kitchen? Make them once and you'll understand why they keep appearing on my weekly meal plans.

Recipe FAQs

→ Can I substitute the Greek yogurt?

Yes, you can use mayonnaise or vegan mayo as a dairy-free alternative to Greek yogurt in the dressing.

→ What lettuce works best for the cups?

Large butter lettuce leaves or romaine hearts provide a sturdy, crisp base perfect for holding the filling.

→ How can I add extra crunch?

Adding chopped cucumber or sliced almonds will enhance the texture and add a pleasing crunch.

→ Is this suitable for a low-carb diet?

Yes, using lettuce cups instead of bread keeps it low in carbohydrates while maintaining a satisfying meal.

→ How should I store leftovers?

Keep the chicken salad mixture refrigerated in an airtight container and assemble the lettuce cups just before serving to avoid sogginess.