Avocado Ranch Chicken Salad Cups (Printable version)
Chicken salad with avocado ranch dressing in lettuce cups makes a fresh and easy appetizer for any occasion.
# What you need:
→ Chicken & Salad Base
01 - 2 cups cooked chicken breast, shredded or diced
02 - 1 ripe avocado, diced
03 - 1/4 cup red onion, finely chopped
04 - 1/2 cup celery, finely chopped
05 - 1/2 cup cherry tomatoes, quartered
06 - 2 tablespoons fresh chives, chopped
→ Ranch Dressing
07 - 1/3 cup plain Greek yogurt
08 - 2 tablespoons mayonnaise
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon garlic powder
11 - 1 teaspoon onion powder
12 - 2 tablespoons fresh dill, chopped or 1 teaspoon dried dill
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Serving
15 - 8 small butter lettuce leaves or romaine leaves
# Steps to follow:
01 - Whisk Greek yogurt, mayonnaise, fresh lemon juice, garlic powder, onion powder, dill, salt, and black pepper in a medium mixing bowl until smooth.
02 - Gently fold in shredded chicken, diced avocado, chopped red onion, celery, cherry tomatoes, and chives until uniformly coated with dressing.
03 - Taste and adjust salt or pepper as required for balance.
04 - Divide chicken salad mixture evenly among lettuce leaves, arranging to maintain cup shape.
05 - Serve immediately, optionally garnished with additional chives or a sprinkle of dill.
# Expert tips:
01 -
- Uses only simple pantry and fridge staples for maximum flavor
- Naturally gluten-free and perfect for light meals or sharing appetizers
- Ready in only twenty minutes with no cooking required
- Great for meal prep or make-ahead snacks
02 -
- High in protein keeps you full for hours
- Rich in fiber from veggies and avocado
- Doubles as a meal prep wonder lasts up to two days in the fridge
03 -
- Always dice avocado just before mixing in to keep its color bright
- Dry your lettuce thoroughly so the salad holds its shape without turning soggy
- Fold the salad gently to preserve both avocado structure and chicken tenderness