Avocado Herb Chicken Salad

My coworker Sarah brought these lettuce cups to a potluck last summer, and I watched three people go back for seconds before I even tried one. The first bite hit different, honestly, because I expected it to feel like diet food, but it tasted like actual comfort. That afternoon I texted her for the recipe, made it that weekend, and suddenly my lunch rotations changed completely. It became the thing I'd prep on Sunday nights when I wanted to feel good without overthinking it. Now I make a double batch because my partner keeps stealing them from the fridge.

I remember assembling these in my kitchen on a Tuesday morning, just before a work call, and how my fingers were still sticky from the avocado when I unmuted. But then the Zoom ended, I sat down with three of these cups, and somehow my whole mood shifted. There's something about food you actually enjoy eating that makes the day feel less heavy. That's when I realized this wasn't just another salad recipe, it was the thing I'd reach for when I needed something real.

Ingredients

• Cooked chicken breast (2 cups, diced or shredded): Use rotisserie chicken if you're short on time, or poach your own for more control over seasoning, since store-bought can sometimes run salty.
• Ripe avocado (1 large, diced): The texture game matters here, so pick one that yields slightly to pressure but isn't mushy, and dice it right before assembly to keep it from browning.
• Celery (1/2 cup, finely chopped): This brings the crunch that makes each bite interesting, and it's worth mincing it smaller than you think because it distributes better.
• Red onion (1/4 cup, finely chopped): The sharp bite cuts through the richness of the avocado and adds brightness, though go easy if you're sensitive to raw onion punch.
• Fresh parsley (1/4 cup, chopped): Don't skip this or reach for dried herbs, because the fresh green flavor is what makes people ask you for the recipe.
• Fresh dill (2 tbsp, chopped): This is your secret weapon for that sophisticated taste that makes simple ingredients feel intentional.
• Greek yogurt (3 tbsp) or mayonnaise: Use full-fat yogurt if you can find it, since the tanginess balances everything beautifully, though mayo works perfectly fine if dairy isn't your thing.
• Fresh lemon juice (1 tbsp): Squeeze it fresh because bottled juice tastes sharp and one-note, and you want brightness that feels like actual citrus.
• Dijon mustard (1 tsp): This tiny amount adds complexity without announcing itself, and it ties all the flavors together like an invisible thread.
• Garlic powder (1/4 tsp): Just enough to whisper garlic through the mix, not overpower it.
• Salt and black pepper (to taste): Taste as you go because everyone's palate is different and seasoning is where you make this yours.
• Butter lettuce leaves (8 large) or romaine hearts: Butter lettuce is soft and forgiving if you're new to lettuce cups, while romaine gives you more structural support if your hands tend to tear things.
• Cherry tomatoes (halved, optional): These are a garnish that actually matters, adding both color and a burst of sweetness.

Instructions

Gather your chicken and chop the supporting cast:

Spread your cooked chicken in a large mixing bowl, then add the diced avocado, finely chopped celery, red onion, parsley, and dill all at once. The key here is keeping everything roughly the same size so each bite has balance instead of feeling like you hit a chunk of celery randomly.

Make the creamy dressing:

In a separate small bowl, whisk together the Greek yogurt, fresh lemon juice, Dijon mustard, and garlic powder until it's completely smooth with no lumps hanging around. Taste it now, before you add salt and pepper, so you know what you're working with.

Bring it all together gently:

Pour that dressing over the chicken mixture and fold everything together using a gentle hand, because aggressive stirring will mash your beautiful avocado pieces into paste. You want visible pieces, not a homogenized spread.

Taste and adjust your seasoning:

This is the moment to be honest about what it needs, because underseasoned chicken salad is a sad thing and oversalted is worse. A pinch more lemon, a crack more pepper, whatever makes you happy.

Build your cups with intention:

Place a lettuce leaf flat on your plate and spoon the chicken salad generously into the center, leaving just enough edge that you can pick it up without everything sliding out the back. If your leaf tears, layer another one underneath without stress.

Finish and serve right away:

Scatter halved cherry tomatoes over the top if you're using them, and get these to the table while the lettuce is still crisp and cool. Sitting around too long makes the leaves go limp, so timing matters.

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There's a quiet moment that happens when you're eating something this simple but done well, where you stop thinking about work or whatever's stressing you and just notice how good fresh herbs smell and how the textures play together. That's the moment these lettuce cups give you, over and over. It's not fancy, but it's the kind of thing that reminds you why you learned to cook in the first place.

The Secret to Crisp Lettuce Cups

Butter lettuce is forgiving because the leaves are naturally soft, but what really matters is keeping them cold and not overstuffing them. I learned this the hard way when I once piled the chicken salad so high that the leaf just folded under its own weight, and I ended up with a fork-and-knife situation instead of a hand-held bite. Now I use two medium spoons to measure the filling, and everything stays structurally sound. The temperature of the lettuce is equally important, so pull it from the fridge right before serving instead of letting it sit on the counter.

Variations That Actually Work

One night I added thinly sliced cucumber because I had half a one going soft, and it became a regular thing because the extra crunch was undeniably better. I've also tried sliced almonds for texture, diced apple for sweetness, and even a tiny amount of hot sauce for people who wanted more personality. The framework is so flexible that you can honestly play with it based on what's in your fridge and what your body is asking for that day. The only rule I follow is keeping the avocado as the creamy anchor because that's what makes it feel indulgent rather than sparse.

Make Ahead Magic and Storage Tips

I prep the chicken salad mixture without the avocado about 24 hours ahead and store it in an airtight container on the coldest shelf, then dice and fold in the avocado right before I'm ready to eat. This prevents the avocado from browning while you still get that quick assembly feeling. The lettuce stays freshest in a sealed container with a paper towel that absorbs excess moisture, and I've kept them crisp for up to three days using this method. If you're meal prepping for the whole week, keep all components completely separate and assemble individual cups as needed instead of doing it all at once.

• Store cooked chicken salad separate from lettuce leaves to maintain freshness and prevent sogginess.
• Add avocado last, just before eating, to avoid browning and texture loss.
• Keep everything in your coldest fridge zone and use within three to four days for best quality.

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This recipe is the kind that starts as lunch and somehow becomes something you crave, the meal you reach for when you want to eat well without performing complicated kitchen choreography. Once you make it once, you'll understand why I keep coming back.

FAQs About This Recipe

→ What type of chicken works best?

Cooked chicken breast, either diced or shredded, provides the best texture and flavor balance.

→ Can I substitute the Greek yogurt?

Yes, a dairy-free mayonnaise works well for a creamy dressing alternative.

→ What herbs enhance the flavor?

Fresh parsley and dill add aromatic freshness that complements the creamy avocado perfectly.

→ Are there recommended garnishes?

Cherry tomato halves add color and a sweet-tart contrast, enhancing both presentation and taste.

→ How should I serve the lettuce cups?

Spoon the chicken and avocado mixture evenly into large, crisp butter lettuce leaves to form convenient hand-held cups.

→ Is this suitable for low-carb diets?

Yes, this dish is naturally low in carbohydrates and rich in protein and healthy fats.