Avocado Ranch Chicken Salad Cups (Printable Version)
Chicken salad, creamy avocado ranch, and lettuce cups create a fresh, gluten-free appetizer with vibrant flavors.
# What You’ll 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
# Step-by-Step Guide:
01 - Whisk Greek yogurt, mayonnaise, lemon juice, garlic powder, onion powder, dill, salt, and pepper in a medium bowl until smooth.
02 - Gently fold chicken breast, avocado, red onion, celery, cherry tomatoes, and chives into dressing until evenly coated.
03 - Taste and adjust salt, pepper, or lemon juice as desired.
04 - Spoon chicken salad mixture evenly into lettuce leaves.
05 - Garnish with additional chives or dill, and serve immediately.
# Additional Tips::
01 -
- Quick to prepare: ready in 20 minutes
- Fresh, creamy, and gluten-free
02 -
- This recipe is naturally gluten-free.
- It contains eggs and milk via mayonnaise and Greek yogurt; check labels if using store-bought.
03 -
- Use ripe avocado for creamier texture.
- Prepare the ranch dressing up to a day ahead for deeper flavor.