Dill Chicken Salad Lettuce Cups

Chicken salad to me is such a great spring and summer lunch. It is a very versatile dish that you can put many twists on. I love the different textures you can add in like crunchy celery, nuts, or grapes. In this version I use Greek yogurt with light mayo to increase the protein and lower the calories. The dill used in this salad was inspired by a cafe I used to work at, only we used a lot of mayo and I never cared for the sloppy mayo salads! Feel free to add more mayo or Greek yogurt if you wish!

This chicken salad is a refreshing, satisfying and protein packed lunch or snack! If you are looking to be low carb, serve in lettuce cups or romaine hearts; it’s also great to scoop up with your favorite crackers for a snack! I love a good after school snack!

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Dill Chicken Salad Lettuce Cups

Servings 4

Author Laura Doerr

Ingredients

• 2 cups rotisserie chicken chopped
• 2 stalks celery chopped
• 1/4 cup plain Greek yogurt
• 1/4 cup mayo
• 1 tbsp fresh dill chopped
• 1/4 tsp onion powder
• 1/8 tsp garlic powder
• 1/4 tsp seasoned salt
• black pepper
• 1 avocado sliced
• 1 head butter/Boston lettuce (lettuce cups)
• hot sauce optional

Instructions

1. In a medium bowl combine the Greek yogurt, mayo, fresh dill, onion and garlic powders, seasoned salt, and black pepper. 

2. Stir in the chopped chicken and celery. Let it chill in the refrigerator for at least 30 minutes. The longer the better so the flavors can fully combine. 

3. Separate out the lettuce cups, and fill them with the chicken salad. Top with avocado slices and a drizzle of sriracha if desired.

Recipe Notes

If time allows, wash the head of lettuce and chill ahead of time, this will help get the lettuce as crisp as possible.

You can always used canned chicken, or baked chicken breasts, but I just love the convenience of a rotisserie chicken every week!

This salad is also great in a pita pocket, on toast, or scooped up with snack crackers. Enjoy!