Creamy avocado ranch chicken in lettuce cups—fresh, light, and perfect for appetizers or quick lunches.
# Ingredient List:
→ 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 lettuce leaves
# Directions:
01 - In a medium mixing bowl, whisk together Greek yogurt, mayonnaise, lemon juice, garlic powder, onion powder, dill, salt, and black pepper until smooth and well combined.
02 - Add cooked chicken, avocado, red onion, celery, cherry tomatoes, and chives to the bowl. Gently fold the mixture to evenly coat all components with the ranch dressing.
03 - Taste the chicken salad and adjust salt or pepper as needed to preference.
04 - Spoon the ranch chicken salad evenly into the lettuce cups, portioning for balanced servings.
05 - Serve immediately, garnished with extra chopped chives or a sprinkle of dill if desired.
