Avocado Herb Chicken Salad

There's something about the moment you bite into a lettuce cup and all those fresh, bright flavors hit at once—that's when I realized this wasn't just lunch, it was a small celebration happening on my plate. My neighbor brought over a version of this years ago, and I remember being struck by how something so simple could taste so alive. The creamy avocado, the gentle herbs, the way the chicken practically melted into the dressing—it felt like summer in a leaf. I started making it constantly, tweaking it until it became my go-to when I needed something that felt both indulgent and honest.

I made this for my partner on a random Wednesday when neither of us felt like the usual routine, and watching them pick up a lettuce cup without hesitation, then ask for seconds, reminded me why I keep coming back to recipes like this. There's no fussy plating, no stress—just genuinely good food that tastes like you cared enough to make something fresh.

Ingredients

• Cooked chicken breast, 2 cups diced or shredded: Use rotisserie chicken if you're short on time, or poach and shred your own if you want complete control—I've done both, and both work beautifully.
• Avocado, 1 large ripe: The window between hard and brown is surprisingly small, so buy it a day or two ahead and let it sit on your counter—you'll know it's ready when it yields just slightly to your thumb.
• Celery, 1/2 cup finely chopped: The crunch here is non-negotiable; it's what keeps each bite interesting and prevents the salad from feeling one-note.
• Red onion, 1/4 cup finely chopped: Don't skip this—the sharpness cuts through the creaminess in a way that makes you want another bite.
• Fresh parsley and dill, 1/4 cup and 2 tbsp chopped: These herbs do the heavy lifting; they're what separate this from just another chicken salad, so use them generously.
• Greek yogurt, 3 tbsp: This is lighter than mayo but still rich enough to coat everything—it's the move if you want something that tastes indulgent without weighing you down.
• Lemon juice, 1 tbsp fresh: Fresh is the only way here; bottled will taste tinny and flat by comparison.
• Dijon mustard, 1 tsp: Just enough to add depth without announcing itself—trust the amount.
• Garlic powder, 1/4 tsp: A whisper of garlic, not a shout.
• Salt and black pepper, to taste: Always taste and adjust; this is where the magic of seasoning lives.
• Butter lettuce leaves or romaine hearts, 8 large: Butter lettuce is silky and forgiving, but romaine holds up better if you're making this ahead.
• Cherry tomatoes, optional: These aren't just pretty—they add a little burst of acidity that echoes the lemon juice.

Instructions

Gather your proteins and vegetables:

In a large mixing bowl, combine the cooked chicken, diced avocado, celery, red onion, parsley, and dill—everything goes in at once, and the bowl should smell immediately herbaceous and alive. Don't worry if the avocado looks a little soft or breaks apart; it's supposed to be creamy, not perfect.

Build your dressing:

In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, and garlic powder until you have a smooth, pourable mixture. The dressing should taste slightly too lemony and mustard-forward on its own—that's exactly right, because it needs to coat all those other flavors.

Marry everything together:

Pour the dressing over the chicken mixture and gently toss until every piece of chicken and vegetable wears a light coat of dressing. Work carefully so the avocado stays in chunks rather than breaking down into mush.

Taste and adjust:

This step matters—take a small spoonful and really taste it, then decide if it needs more salt, lemon, or a whisper of mustard. Every batch of ingredients is slightly different, and you're the only one who knows what tastes right to you.

Assemble your cups:

Spoon the chicken salad evenly into the lettuce leaves, filling each one generously but not so much that it spills when you pick it up. If you're serving right away, arrange them on a plate; if you're making ahead, cover and refrigerate until you're ready to eat.

Finish and serve:

Scatter cherry tomato halves over the top if you have them, then serve immediately and watch people's faces light up at how simple and satisfying it is.

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There was a moment during a summer potluck when someone came back for thirds of these lettuce cups, and another guest asked for the recipe—not because it looked impressive, but because they could taste the care in something so unpretentious. That's when I knew this wasn't a recipe I'd ever stop making.

Why This Works as a Meal

Lettuce cups are the perfect vehicle for a filling that's flavorful enough to stand on its own but doesn't need bread or rice to make you feel satisfied. The protein from the chicken and the healthy fat from the avocado keep you full, while the fresh herbs and lemon juice make your mouth feel clean and refreshed rather than heavy. It's the kind of lunch that doesn't leave you needing a nap at three o'clock.

Making It Ahead and Storage

The chicken salad itself keeps beautifully in the refrigerator for up to three days, which means you can make it over the weekend and assemble fresh cups each morning during the week. Just store the filling in an airtight container and wait to add the lettuce leaves until you're ready to eat, otherwise they'll go limp and sad. If you absolutely must assemble ahead, use romaine instead of butter lettuce—its thicker leaves stand up better to moisture and won't fall apart on you.

Variations and Swaps

The beauty of this recipe is how forgiving it is—you can swap in whatever herbs you have growing in the garden or sitting in your fridge drawer. I've made it with tarragon instead of dill, added cucumber for extra crunch, tossed in sliced almonds or chopped walnuts for texture, and even stirred in a small handful of feta for when I wanted something a little sharper. For dairy-free, vegan mayo or cashew cream works perfectly as a dressing base.

• Try adding thinly sliced apple or a handful of pomegranate seeds for a sweet-tart contrast that wakes everything up.
• If you can't find or don't like butter lettuce, crisp romaine leaves, radicchio cups, or even endive spears all work beautifully.
• Toast some seeds or nuts and scatter them on top right before serving for a crunch that holds up even if you're eating this over the next hour or so.

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There's real joy in serving something this fresh and uncomplicated to people you care about, especially when they realize it took you barely any time at all. This is a recipe that proves you don't need hours in the kitchen or a long list of obscure ingredients to make something truly delicious.

Recipe FAQs

→ What type of chicken works best for this dish?

Cooked chicken breast, either diced or shredded, offers tender texture and mild flavor that complements the creamy avocado and fresh herbs.

→ Can I substitute Greek yogurt in the dressing?

Yes, you can use mayonnaise or a dairy-free alternative like vegan mayo to achieve a similar creamy texture without dairy.

→ How do the herbs enhance the flavor?

Fresh parsley and dill add aromatic brightness and herby notes that balance the richness of avocado and chicken.

→ What is the best lettuce for holding the filling?

Butter lettuce or romaine hearts work excellently as cups because they are sturdy yet tender and provide a crisp bite.

→ Are there any recommended garnishes to add?

Cherry tomato halves add a pop of color and juicy sweetness, enhancing both presentation and flavor.