Pin It My neighbor stopped by one afternoon with an armful of avocados from her tree, and I suddenly realized I had leftover roasted chicken in the fridge. That's when these lettuce cups came together—not from a recipe, but from pure necessity and a desire to eat something that felt both light and substantial. The crisp lettuce leaves proved to be the perfect vessel for a creamy, herb-forward chicken salad that somehow tastes restaurant-quality while taking barely any time. Since that day, I've made them countless times, and they've become my go-to when I want something nourishing without the heaviness of bread or mayo-heavy classics.
I made these for a small gathering last summer, and watching people pick up a lettuce cup with curiosity, take a bite, and then immediately go back for another was the kind of quiet victory that makes cooking worthwhile. My sister, who's usually skeptical about anything 'healthy,' ended up eating three of them and asking for the recipe. That moment taught me that sometimes the simplest presentations are the most memorable because people feel like they're in on something special.
Ingredients
- Cooked chicken breast, 2 cups diced or shredded: This is your protein foundation, and using already-cooked chicken makes everything easier—rotisserie chicken works beautifully if you're short on time.
- Ripe avocado, 1 large: The creaminess here is what makes these cups feel luxurious; choose one that yields slightly to pressure, and dice it just before assembling so it doesn't brown.
- Celery, 1/2 cup finely chopped: It adds a gentle crunch that contrasts wonderfully with the soft avocado and chicken.
- Red onion, 1/4 cup finely chopped: A little sharpness keeps everything from tasting one-dimensional and adds a slight peppery bite.
- Fresh parsley, 1/4 cup chopped: This herb brings brightness and a clean flavor that lifts the whole dish.
- Fresh dill, 2 tbsp chopped: Dill feels unexpected but becomes essential once you taste it—it's what makes this taste like an actual recipe rather than just mixed-together ingredients.
- Greek yogurt, 3 tbsp: This creates a lighter, tangy dressing that holds everything together without heaviness; mayo works too, but the yogurt keeps things feeling fresh.
- Fresh lemon juice, 1 tbsp: It brightens everything and prevents the avocado from oxidizing too quickly.
- Dijon mustard, 1 tsp: Just enough to add depth and a subtle complexity without any obvious mustard flavor.
- Garlic powder, 1/4 tsp: A quiet but important seasoning that rounds out the dressing.
- Salt and black pepper, to taste: These matter more here than you'd think, especially since you're tasting raw vegetables and herbs.
- Butter lettuce leaves, 8 large: Butter lettuce is tender and doesn't have that bitter edge of iceberg; if you can't find it, romaine hearts work just as well.
- Cherry tomatoes, optional: A handful of halved cherry tomatoes add color and a burst of juiciness that plays nicely against the creamy salad.
Instructions
- Gather your ingredients and give them a gentle prep:
- Dice the avocado last so it stays fresh and bright; chop your herbs finely so they distribute evenly throughout the salad rather than clumping in one spot.
- Combine chicken and vegetables in a large bowl:
- Toss the chicken, avocado, celery, red onion, parsley, and dill together—at this point it's just ingredients, nothing cohesive yet, and that's exactly right.
- Whisk the dressing until smooth:
- Greek yogurt can be thick, so whisking it with the lemon juice, mustard, and garlic powder until it's creamy is the step that prevents lumps from hiding in your salad.
- Dress the salad and toss gently:
- Pour the dressing over and fold everything together carefully so the avocado stays in pieces rather than turning into mush; you want texture and definition in every bite.
- Taste and adjust seasonings:
- This matters because raw herbs and vegetables need more seasoning than cooked ones; add more salt, pepper, or lemon juice until it tastes like the best version of itself.
- Assemble the lettuce cups:
- Spoon the salad into the center of each lettuce leaf, leaving a little room at the edges so it's easy to hold and doesn't spill when you pick it up.
- Garnish and serve immediately:
- Top with halved cherry tomatoes if you have them, and eat right away while the lettuce is still crisp and everything is cold.
Pin It 
There's something almost meditative about the moment when you wrap that first lettuce cup in your hands and feel the contrast between the cool, crisp leaf and the creamy, herb-forward filling inside. My friend called these 'fancy fast food' once, and I think that's exactly right—they require no special skill, very little time, but taste like you actually tried.
Why Avocado Matters Here
The avocado isn't just an add-on; it's what gives these lettuce cups their identity and makes them feel complete. Instead of relying on a heavy mayo base, the avocado provides that creamy richness while keeping everything light and lending subtle flavor. When you bite into a cup, you get soft, buttery avocado mixed with tender chicken and that bright dill—it feels elegant because it technically is, even though you made it in twenty minutes.
How to Make This Your Own
These lettuce cups are genuinely flexible, and that's part of what makes them so practical for real cooking. You can add sliced almonds for crunch, cucumber for extra freshness, or even a pinch of cayenne if you like heat. The formula is simple: good quality protein, creamy element, fresh herbs, vegetables for texture, and a bright dressing—everything else is just riffing on that theme.
Serving and Storage Tips
I've learned through trial and error that these taste best eaten within an hour of assembly, when the lettuce is still snappy and cold. If you're planning ahead, you can prep the salad filling and keep it separate from the lettuce leaves, then assemble just before eating—this way, you get the best texture and nothing gets soggy. Store any leftover filling in an airtight container for up to two days, though the avocado will brown slightly, which doesn't affect taste but does affect appearance.
- Make a big batch of the chicken salad for meal prep, then grab a few lettuce leaves whenever you want a quick lunch.
- Pair these with a simple green salad or vegetable soup for a more substantial meal if you're really hungry.
- They travel surprisingly well in a container if you keep the lettuce separate—perfect for picnics or eating at your desk without guilt.
Pin It These lettuce cups have quietly become one of those recipes I return to again and again because they solve a real problem: how to eat something that feels special and fresh without spending hours in the kitchen. Every time I make them, I remember why they work so well.
Recipe Questions & Answers
- → Can I use other greens instead of butter lettuce?
Yes, romaine hearts or other sturdy leafy greens work well as cups for holding the filling.
- → What can I substitute for Greek yogurt?
For a dairy-free option, vegan mayonnaise or dairy-free yogurt can replace Greek yogurt smoothly.
- → How can I add extra crunch to this dish?
Try adding chopped cucumber or sliced almonds for additional texture and flavor.
- → Is this dish suitable for a low-carb diet?
Yes, the ingredients keep it low in carbohydrates while providing a good amount of protein and healthy fats.
- → Can this be prepared ahead of time?
You can mix the chicken and veggies in advance but assemble just before serving to keep lettuce crisp.